A shortbread base covered in a jammy layer, topped with an almond and coconut topping, with some sultanas thrown in for tart sweetness – this is the simplest description of an utterly delicious tea-time treat! It covers all the bases and is packed with flavour.
These slices have all the nostalgia of those old-fashioned jammy coconut slices and so much more! The buttery almond shortbread base provides a wonderful contrast of texture to the soft coconut sponge on top. Even if you do not particularly care for sultanas, add it in anyway. Once in the sponge layer, it provides a level of flavour that would be missed if not included.
There are two parts to this bake – starting with the shortbread layer and then giving it some chill time in the fridge, followed by the coconut sponge layer.
This recipe can be doubled easily to make a large traybake but for this recipe the measured ingredients have been halved to make a smaller portion of 8 large slices or 10-12 smaller slices.
INGREDIENTS
SHORTBREAD BASE
- 87.5 g of cold butter, cut into cubes
- 35 g caster sugar
- 75 g cake flour
- 50 g ground almonds
- finely grated zest of 1 orange or lemon
COCONUT SPONGE
- 55 g room-temperature butter
- 70 g caster sugar
- 2 eggs
- 75 g desiccated coconut
- 40 g ground almonds
- 1/2 tsp baking powder
- 55 g sultanas
- 60 g raspberry jam
METHOD TO MAKE CAKE
- Line the base and sides of an 18cm square tin with parchment paper so that there is overhang on all sides.
- Place all shortbread ingredients into a food processor and pulse a few times until the mixture looks like crumbs. Then blitz the ingredients till a soft ball forms. This happens very quickly.
- Place the shortbread ball of dough into the prepared baking pan and spread evenly. The dough is quite sticky so place some plastic wrap or parchment paper over the dough and press into an even layer.
- Cover the surface of the dough with plastic wrap and chill for an hour.
- Preheat oven to 140 degrees celsius.
- Using a fork gently prick the chilled dough all over.
- Bake for 20 – 25 minutes till the shortbread slightly deepens in colour.
- Remove from the oven and cool in pan.
- Turn oven to 170 degrees celsius.
- Make the sponge layer – add butter and sugar to the food processor and process till creamy. Alternatively you can use an electric beater and beat till smooth and creamy.
- Add the eggs one at a time and process or beat till well incorporated and creamy.
- Turn the creamed mixture into a medium sized mixing bowl.
- Add the rest of the coconut sponge ingredients and fold lightly till the batter is evenly mixed.
- Spoon coconut sponge mixture onto the jam layer of the shortbread and spread evenly using a spatula.
- Bake for 25-30 minutes till the sponge has set and lightly golden in colour.
- Cool completely and cut into squares or bars.
