Buttery Coconut Squares with Apricot Jam an Old Time Favourite

Inspired by traditional bakery slices, these coconut bars are as beautiful as they are tasty. The jam layer adds a subtle tartness that balances the sweet coconut topping.

These coconut squares are a delicious blend of buttery pastry, sweet jam, and rich coconut topping—finished with bright glacé cherries for a retro touch. They’re perfect for tea parties, lunchboxes, or holiday trays.

Ouma Irene’s Recipe

Apricot and Coconut Slices

These coconut squares are a delicious blend of buttery pastry, sweet jam, and rich coconut topping—finished with bright glacé cherries for a retro touch.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course: Dessert, Tea Time

Ingredients Equipment Method

Ingredients

  

For the Shortcrust Base

• 225g all-purpose plain flour
• 1½ tsp baking powder
• 2 tbsp white granulated sugar
• ½ cup cooled butter cubes
• 1 egg
• 15ml iced water
• 160g apricot jam

For the Sweet Coconut Filling

• 250ml water
• 220g white granulated sugar
• 280g shredded/desicated coconut
• 3 eggs lightly beaten
• 60g butter melted
• 60ml milk
• 1 tsp vanilla extract
• 1 tsp baking powder

For topping

• 10 glazed cherries

Equipment

• 25×30 cm swiss roll tin or oven tray or dish

Method

 

Make the Shortcrust Base

1. In a large bowl, combine the flour, baking powder, and sugar.
2. Rub the cold butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
3. Add the beaten egg and ice water, mixing to form a soft dough.
4. Wrap and refrigerate the dough while preparing the filling.

Prepare the Sweet Coconut Filling

1. In a small saucepan over medium heat, combine the water and sugar. Stir until the sugar dissolves, then let it boil (without stirring) for 3 minutes.
2. Remove from heat and cool for 5 minutes.
3. In a large mixing bowl, combine the coconut, cooled syrup, beaten eggs, melted butter, milk, vanilla extract, and baking powder. Mix until well combined.

Assemble and Bake

1. Preheat the oven to 356°F (180°C). Line a 10×12-inch (25×30 cm) swiss roll tin or what you are wanting to use, with parchment paper, leaving an overhang on the sides.
2. Press the chilled shortcrust dough evenly into the base of the pan (about 3mm thick).
3. Warm the apricot jam slightly in the microwave (about 20 seconds—see Note), then brush it evenly over the pastry.
4. Spoon the coconut filling over the jam and spread it out evenly. Arrange the halved glacé cherries on top.
5. Bake for 25–30 minutes, or until lightly golden.
6. Cool completely in the tin before slicing into squares.

Recipe Note

1. Softening Jam: To make the jam easier to spread, warm it in the microwave for about 20 seconds. Be careful when removing it, as it may be hot enough to burn.