Jam and coconut slice

For me, baking is as much about the process as it is the result. Mixing, creaming, baking, even washing up are all quite therapeutic and I find it a good way to get out of my head when I need to.

What isn’t theraputic is having to leave the house or shower (hello, fellow hobos.) These jam and coconut slices used only ingredients I already had on hand, and the only thing that you might not have hanging around is dessicated coconut.

It’s based on a recipe by Thrifty Lesley who has loads of excellent recipes and whose blog came in very handy when I was a skint uni student! I changed it up a little bit to include coconut, but it’s still a fairly budget-friendly bake.

Not to mention that it’s extremely delicious - not as sweet as lots of flapjack recipes, but very reminiscent of jam roly poly. It would be a very quick and easy dessert in fact, served warm with a scoop of ice cream.

Recipe for jam and coconut slices (makes 12)


130g plain flour
85g brown sugar
85g white granulated sugar
4 large tablespoons butter, softened
160g oats
80g dessicated coconut
A splash of milk
4 heaped tablespoons of jam

How to:

1) Preheat your oven to 180c or 160c if you have a fan oven, and grease or line a baking tray which is around 30cm x 20cm.

2) Mix together all of the dry ingredients, then add in the butter and mix with a fork.

3) Add in milk a little at a time and mix as you do until the mixture is sticky - enough so that it will stick together in the tin. 

4) Spoon half of the mixture into your baking tray and smooth down into an even layer. Spread the jam over the top, then spoon the rest of the mixture on top to ‘sandwich’ the jam in the middle.

5) Bake on the top shelf for around 25-30 minutes, or until golden on top.

6) Enjoy. I settled down with a good book and a strong brew to enjoy mine - in my PJs of course!


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