Jam and marshmallow coconut slice

This gourmet version of coconut slice isn't only perfect with a cuppa, but would also make a gorgeous gift. Just wrap slices in Cellophane and tie with a pretty bow.

  • 20 mins preparation
  • 35 mins cooking
  • Makes 20 Item
  • Print


Jam and marshmallow coconut slice
  • 200 gram butter, at room temperature
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/2 cup plain flour, sifted
  • 1/3 cup desiccated coconut
  • 1/3 cup milk
  • 3/4 cup raspberry jam
  • 250 gram packet marshmallows
  • 1 cup (75g) toasted shredded coconut


Jam and marshmallow coconut slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease an 18cm x 28cm slice pan.
  • 2
    In a large bowl, cream butter and sugar, using an electric mixer, until light and fluffy. Beat in egg. Stir in flour, desiccated coconut and milk. Mix until well combined.
  • 3
    Press mixture evenly over base of prepared pan. Bake for 20-25 minutes or until golden and cooked through. Set aside to cool for 10 minutes. Spread jam evenly over base. Chill for 10 minutes or until firm.
  • 4
    Arrange marshmallows over jam. Bake for 8-10 minutes or until marshmallows have softened. Sprinkle with shredded coconut. Chill for 4 hours or overnight until firm.


Store in an airtight container. Not suitable to freeze.

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