Photography: Alan Benson
There’s a reason this old-fashioned slice remains a favourite – it’s simple, nostalgic, and utterly delicious. With a buttery base, sweet berry jam, and a golden coconut topping, it’s the perfect treat for morning tea, picnics or cake stalls. The beauty of this recipe from the Clove app lies in its versatility: use any berry jam you love, from raspberry to blackberry or even dark cherry. Easy to make and even easier to enjoy, this slice delivers a delightful balance of chewy, crisp, and fruity layers. Cut into squares, share with friends, and savour a classic that never loses its appeal.
For more slice recipes, check out our slice collection and for another recipe featuring jam, try these sweet strawberry and rhubarb jam Victoria sponges. If you want to make your own jam, follow this recipe for strawberry and rhubarb jam.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Grease a 16cm × 26cm (base measurement) slice tin with butter and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
To make the base, combine the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Lightly whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture is evenly combined and just starts to come together. Tip the base mixture into the prepared tin and use your hands to press it evenly over the base. Bake in preheated oven for 18-20 minutes or it is golden around the edges.
Meanwhile, to make the topping, combine the coconut, sugar and eggs in a bowl and use a fork to mix until evenly combined.
Remove the base from the oven and reduce the temperature to 170°C (150°C fan-forced). Use the back of a spoon to spread the jam evenly over the base to cover. Spoon the topping over the jam and use the back of a clean spoon to spread evenly to cover, pressing it down with the back of a spoon if you would like your slice to have a ‘smooth’ top.
Return the slice to the oven and bake for a further 30–35 minutes or until the topping is golden and the base is cooked through. Remove the slice from the oven and stand on a wire rack to cool in the tin. Once cool, cut into portions to serve.
