Description
This Traditional British Jam Slice is a true classic — a soft, buttery sponge layered with fruity jam and topped with a golden, chewy coconut crust. Simple, nostalgic, and utterly delicious, this traybake is perfect for afternoon tea, picnics, or lunchbox treats. With its easy steps and classic ingredients, it’s just like the one Nan used to make — comforting, sweet, and full of home-baked charm.
Ingredients
For the Base:
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150g unsalted butter, softened
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150g caster sugar
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2 large eggs
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150g self-raising flour
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1 tsp vanilla extract
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200g raspberry or strawberry jam
For the Coconut Topping:
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100g desiccated coconut
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50g caster sugar
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1 large egg
Instructions
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Preheat the oven:
Set the oven to 180°C (fan). Line a 20 x 30cm rectangular tin with baking parchment. -
Make the sponge base:
In a mixing bowl, cream together the butter and sugar until pale and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract. -
Add the flour:
Fold in the self-raising flour gently until combined. Spread the mixture evenly into your prepared tin. -
Add the jam layer:
Gently spread the jam over the sponge base, going right to the edges.
(Tip: warm the jam slightly to make spreading easier.) -
Prepare the coconut topping:
In another bowl, mix the desiccated coconut, sugar, and egg until combined into a sticky mixture. -
Layer and bake:
Dot the coconut topping over the jam, spreading gently with the back of a spoon.
Bake for 25–30 minutes, or until golden on top and just set in the center. -
Cool and slice:
Allow the slice to cool in the tin, then lift it out and cut into squares or bars.
Notes
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Jam options: Raspberry is classic, but strawberry, apricot, or blackcurrant are all delicious alternatives.
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Spreading tip: Wet the back of your spoon slightly before spreading the coconut mixture — it prevents dragging the jam layer.
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Storage: Keeps well in an airtight container for up to 4 days.
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Serving idea: Enjoy warm with vanilla ice cream or a dollop of cream for dessert.
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Freezing: Once cooled, wrap and freeze for up to 1 month. Defrost fully before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes