Strawberry, Almond and Coconut Slices

  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 servings
Share This Recipe



400 grams (14 ounces) plain flour (all-purpose flour)

280 grams (2 1/2 sticks/10 ounces) butter, at room temperature and soft, plus more for greasing tin

160 grams (6 ounces) caster sugar (superfine sugar)

120 grams (4 ounces) desiccated coconut

1 heaped teaspoon baking powder


300 grams (11 ounces) strawberry jam

350 grams (12 ounces) strawberries, sliced


90 grams (3 ounces) caster sugar (superfine sugar)

2 large eggs

120 grams (4 ounces) rolled oats

75 grams (2 1/2 ounces) sliced almonds

30 grams (1 ounce) desiccated coconut


  1. For the base: Preheat the oven to 180 degrees C (350 degrees F). Lightly grease a 20-by-30-centimeter slice tin (8-by-12-inch baking pan).
  2. Place the flour and softened butter into a bowl and rub together until it resembles breadcrumbs. Add the caster sugar, coconut and baking powder and mix to combine. Add a splash of cold water to bring the mixture together and gather into a dough. Press into the bottom of the prepared tin and bake until golden in color, 15 to 20 minutes. Allow to cool.
  3. For the filling: Spread the jam over the cooled base and top with the sliced berries.
  4. For the topping: In a food mixer (stand mixer), whisk the caster sugar and eggs together until light and fluffy, approximately 5 minutes. Add the oats, almonds and coconut to the egg and sugar mix and fold to combine. Pour the mixture over the base and filling.
  5. Bake until the top is golden, a further 15 minutes. Set aside to cool in the tin. To serve, remove from the tin and cut into squares.