Jam coconut shortcake; buttery shortbread topped with sweet berry jam and a chewy coconut topping that no one will be able to resist!
Shortbread makes the world go round.
Well, it at least makes Scotland go round.
It’s buttery, crumbly, sweet and just yes. So much yes. The only thing that can improve shortbread is a topping, lots of lovely topping. In this case, I’ve topped classic shortbread with a nice lick of jam and a thick layer of sweet, crunchy coconut. Jam coconut shortcake. Tempted? Thought so.
I brought this jam coconut shortcake into the office on Wednesday at my mum’s request, it’s one of her absolute favourites. I was a little nervous that as it wasn’t my usual cake-and-icing that people might not wolf it down like they usually do. I was wrong. People like their sugar in any shape or form.
As it was so popular, I thought I’d share the recipe with the world just because I love you guys. Well, most of you…
The recipe was inspired by the Hummingbird Bakery, who have a similar jammy slice recipe in their great Cake Days book.
I decided to use a whole new recipe for the shortbread, one that’s twice as thick, twice as buttery and with much more jam! You guys are going to love this jam coconut shortcake, with all three of its scrumptious layers.
The story begins with the shortbread base, made of the classic three components. It’s all up from there
You’re bound to love this different take on shortbread, the crunchy topping and sweet jammy filling are fabulous.
Plus it’s super easy to make, so everybody’s a winner. A grinning, sticky-fingered winner!
Jam Coconut Shortcake
Sweet and buttery jam coconut shortcake that no one will be able to resist!
Notes
BE A MAVERICK: why not swap out the jam for lemon or passion fruit curd for a tropical twist?
This coconut jam shortcake will keep well in an airtight container or on a covered cake stand for up to 4 days.
Ingredients
For the shortbread base:
- 225g (2 cups) plain flour
- 175g (12 tbsp) butter, cubed
- 75g (⅓ cup) sugar
For the filling and topping:
- 180g (2 ¼ cups) desiccated coconut
- 160g (¾ cup) caster sugar
- 4 large, or 5 medium, egg whites
- 5 tbsp water
- 50g (scant ½ cup) plain flour
- 150g-250g (up to ¾ cup) of your favourite jam
Instructions
For the shortbread base:
- Preheat your oven - 190 C / 170 C fan / 375 F / gas mark 5 - and grease and line a baking tray, 23cm x 30cm, or 20cm x 30cm (9 x 12 inch, or 7 x 12 inch) are good sizes for this shortcake.
- Blitz the shortbread ingredients in a food processor, or rub it between your fingers until all the butter has incorporated into the flour and sugar.
- Tip the mixture into the prepared tray and press it flat with either your fingers or the back of a spoon/spatula.
- Use a fork to prick the base all over, this prevents it from rising.
- Place the tray into the oven to bake for 5 minutes, before reducing the temperature by 20 degrees and continuing to bake for a further 30-35 minutes until golden brown.
- Allow to cool while you make the topping.
For the filling and topping:
- Mix together the coconut, sugar, one egg white and the water and cook in a saucepan over a low heat for 5 minutes until the sugar has dissolved and the mixture has thickened into a paste.
- Add the flour and cook for another minute or so, stirring all the time.
- Remove this from the heat and allow it to cool.
- Whip the remaining three egg whites until stiff and gently fold them into the coconut mixture until combined.
- Spread as much jam as you like all over the cooled shortbread base and top and spread with the coconut mixture.
- Bake for a further 35-40 minutes in the oven until golden brown on top.
- Allow to cool before slicing into 15-20 squares.
- Enjoy!
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Hi Kelly, you said reduce the temperature by 20 degrees and continuing to bake for a further 30-35 minutes until golden brown. What would that be for gas , so would i turn it down to gas 3?
Wait so you only need to use egg whites not the yolk
That’s correct, you only need 4-5 egg whites for this recipe. You can save the yolks for use in another recipe, such as a custard or creme patissiere!