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.
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.
Equipment
- 25×30 cm swiss roll tin or oven tray or dish
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
Instructions
Make the Shortcrust Base
- In a large bowl, combine the flour, baking powder, and sugar.
- Rub the cold butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Add the beaten egg and ice water, mixing to form a soft dough.
- Wrap and refrigerate the dough while preparing the filling.
Prepare the Sweet Coconut Filling
- 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.
- Remove from heat and cool for 5 minutes.
- 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
- 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.
- Press the chilled shortcrust dough evenly into the base of the pan (about 3mm thick).
- Warm the apricot jam slightly in the microwave (about 20 seconds—see Note), then brush it evenly over the pastry.
- Spoon the coconut filling over the jam and spread it out evenly. Arrange the halved glacé cherries on top.
- Bake for 25–30 minutes, or until lightly golden.
- Cool completely in the tin before slicing into squares.
Recipe Note
- 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.