Strawberry, Almond and Coconut Slices

Name: Strawberry, Almond and Coconut Slices
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 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

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Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 15 min

Yield: 12 servings

Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 15 min

Yield: 12 servings

Ingredients

Base:

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

Filling:

300 grams (11 ounces) strawberry jam

350 grams (12 ounces) strawberries, sliced

Topping:

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

Directions

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).
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.
For the filling: Spread the jam over the cooled base and top with the sliced berries.
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.
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.