I’ve been wanting to make something with coconut for a while now; it’s an ingredient I love – as a cupcake flavour, mixed in with granola, or even in the middle of a chocolate bar (naughty!) So, when I saw a recipe where this lovely flavour was combined with a biscuit base and a layer of strawberry jam, I just knew I had to give it a go. And so here are Coconut & Jam Sandwich Bars, as seen in The Hummingbird Bakery’s cookbook, Cake Days. Absolutely delicious and just a little decadent, it’s the perfect tea time treat and I urge anyone to give it a go. And they were a big hit with the family too, which is always a good sign! Just a couple of places I differed from the recipe – I added a good 50g more strawberry jam in my version, there just simply wasn’t enough for a proper layer with the amount listed below, and I also upped the cooking time by around 6 minutes over the 30 maximum here, as the coconut topping just wasn’t lightly browning enough in that time. So, there you go, a couple variations and we’re good to go!
For the base:
30g unsalted butter
175g plain flour
1/2 tsp baking powder
50g caster sugar
2 large egg yolks
For the topping:
175g desicated coconut
175g caster sugar
4 egg whites
50g plain flour
150g strawberry jam
Preheat oven to 170 degrees celcius and line a 9×12 inch baking tray with parchment paper.
Mix together the butter, flour and baking powder until you have a mixture like breadcrumbs. Add the sugar and stir in. Tip the egg yolks into a jug and stir with 2 tbsp of water, pour into the dry ingredients and mix well.
Press the mixture into the tin and bake for 12-15 mins or until a light golden colour. Leave to cool completely, but leave the oven on for baking the whole bars.
In a saucepan mix together the coconut, sugar and one egg white with 2 tbsps of water. Stir over a low heat until the sugar has dissolved and the ingredients form a thick paste. Add the flour and cook for a further 1 minute whilst stirring. Tip into a bowl and set aside to cool slightly.
Whip the remaining 3 egg whites until stiff, stir one third into the coconut mix then fold in the remaining egg whites with a metal spoon until fully combined.
Spread the jam over the base then top with the coconut mix and bake for 25-30 minutes until golden brown.