July 21

Coconut Jammie Slice

As a kid I remember coming home from Primary School to the sweet smells of my mum’s slice baking. I always crossed my fingers that mum made my favourite coconut jammie slice.

She made it often, as we loved it. To this day, I still like it….love it.

My mum used to double the recipe so that it would easily fit into a slice baking tray/tin and so that we had a big batch to last. I remember it never lasted. We would have been lucky to get a slice for recess/little lunch the next day. I know even with this gluten and dairy free version it doesn’t last long. My dad devours it!

You don’t have to use homemade jam, but this was a good recipe to use more of the jam I made a few weeks ago. You will see from the photo of the original recipe from my Nana Button (at the bottom of this post) that she used tin jam. Not sure if you can buy jam in a tin anymore, but I remember as a kid in the 70’s we used to buy it and loved it. I suggest you use whatever jam you have in your cupboard or fridge – just make sure you have enough of it. I have had it over the years with many different jam flavours, but our favourites are strawberry, raspberry, blackberry, apricot or blueberry. Okay, that’s alot of different types of jams, but you know what I mean. The flavour of the slice changes depending on the flavour of jam you use as well.

At the end of the day, it’s got that crumbly biscuit base with the sweetness from the jam and slight crunchy chewiness from the coconut topping. Just typing this makes me want to run to the kitchen to eat another slice!

If you don’t have issues with dairy then use unsalted butter at room temperature. I like to make it with nuttelex so I can then eat it as well, as I’m not sure I would be able to resist the temptation of having it in the house if I made it with butter.

If you like the biscuit base on the thicker side then use a square cake tin, otherwise use a slice tray/tin. The photo’s are of the slice made in a square cake tin. Whatever size tin/tray you use, you will need to use either a butter knife or metal cake spatula to spread out the biscuit base. Don’t be alarmed when you see how thin you need to spread the biscuit base, as remember baking powder will make it puff (I always remember ‘p for puff’).

I hope you enjoy making and eating this slice as much as my family.

Coconut Jammie Slice

Prep time Cook time Total time
10 mins 25 mins 35 mins

Author: Tracey Francis of Essential Olie


  • Biscuit Base:
  • 60g Nuttelex or unsalted Butter
  • ¼ cup Sugar (I use organic raw caster sugar, but use whatever you have in your cupboard)
  • 1 cup Gluten Free Flour*
  • 1 teaspoon Gluten Free Baking Powder
  • 1 Egg
  • Topping:
  • 200g Jam – any flavour (I used strawberry in these photo’s – see previous posts)
  • 1 cup Dessicated Coconut
  • ¾ cup Sugar
  • 1 Egg


  1. Preheat your oven to 180°C (fan forced).
  2. Line a square cake tin or biscuit baking tray with greaseproof paper, or, grease with nuttelex/butter
  3. Using a hand mixer or mix master, beat the nuttelex/butter and sugar until the mixture is pale and fluffy looking (depends on your hand mixer / mix master. I use a mix master and it takes approximately 5 mins).
  4. Add egg and mix til combined.
  5. Add sifted gluten free flour and baking powder and mix til combined.
  6. Using a butter knife or metal cake spatula spread out the biscuit base into your lined tin/tray.
  7. Layer the uncooked biscuit base with your jam of choice (you can use less than the quantity in the ingredients list or more if you like).
  8. In your used mixing bowl (or new mixing bowl) add dessicated coconut, sugar and egg and mix with a spoon til the egg has been incorporated throughout the mix.
  9. Spoon on the coconut mix on top of the jam, so now you have 3 layers (biscuit base, jam, coconut topping).
  10. Bake for 20-25 minutes or until golden brown.
  11. Completely cool before cutting and eating – remember the jam is extremely hot when it’s fresh out of the oven.
  12. Store in an airtight container (if it lasts that long)


* See my flour mix – trust me it’s well worth mixing it yourself. I used my sweet sorghum blend for this recipe.

Delicious layers of biscuit base, jam and coconut topping…nom nom…

Nana Button’s original recipe for Coconut Jammie Slice:

Leave your thought here

Your email address will not be published.