Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.
Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!
6oz/170g/1¼ cups plain flour (all-purpose flour)
4oz/110g/1 stick butter
2 rounded tbsp jam, either raspberry or apricot
4 pineapple rings, cut into small pieces
4oz/110g/1 cup desiccated coconut
3oz/85g/⅓ cup sugar
1oz/25g/2 tbsp butter
1. Sieve flour and then rub in the butter until it resembles breadcrumbs.
2. Beat the egg and gradually add it to the mixture, adding a splash of cold water if the pastry isn’t coming together. Roll out the pastry and use it to line the base of your traybake tin. I used my 9in/23cm square tin.
3. Place the pastry-lined tin in the fridge for 15 minutes, or so, to chill. Then prick the pastry with a fork and blind bake it at 325F/160C for 15 minutes and set aside to cool slightly.
4. Spread the jam over the pastry and arrange the pineapple pieces on top.
5. Rub the butter into the coconut, then add the sugar. Beat the egg and incorporate into the coconut mixture. Then spread this over the pineapple.
6. Bake at 325F/160C for 25-30 minutes until the topping is a lovely golden color.
7. Cut into slices while still warm and leave to cool in the tin. Enjoy!