There are few things as heartwarming as the aroma of something baking in the oven. Even more so when that “something” is the rich and tangy combination of jam paired with a tropical hint of coconut. Today, we’re introducing a timeless recipe: the Jam and Coconut Slice, baked to perfection in our renowned Cast Iron Sourdough Pan. Let’s dive in!

Jam and Coconut Slice Recipe:

Perfectly baked in Skitchen’s Cast Iron Sourdough Pan, this dessert combines the tartness of jam with the sweet, tropical essence of coconut to create a slice that’s pure magic.


For the Pastry:

  • 125 gr of butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/2 cups plain flour
  • 1 tsp baking powder

For the Topping:

  • 1/2 cup of raspberry jam (Feel free to substitute with other jam or conserve flavors like apricot, strawberry, etc.)
  • 1 egg
  • 1/4 cup caster sugar
  • 1 1/4 cups desiccated coconut


  1. Preparation Time: Begin by preheating your oven to 180 degrees C.
  2. Lining the Pan: Grab your Brisbane Sourdough Pan and line its base with non-stick baking paper. Here’s a handy tip: to make the lining process simpler, scrunch up the paper into a ball first, and then unravel it to fit your pan smoothly.
  3. Preparing the Base: Melt your butter either on the stovetop or in the microwave, allowing it to cool slightly afterwards. Once cooled, whisk in 1/2 cup sugar and an egg.
  4. Incorporating Dry Ingredients: Sift the flour and baking powder into the mixture, stirring well to combine.
  5. Creating the Pastry Layer: Pour this pastry mixture into your lined Brisbane Sourdough Pan, pressing it down evenly to form the base.
  6. Adding the Jam Layer: With your spatula, spread your chosen jam (we recommend raspberry for that classic tartness!) uniformly over the pastry base.
  7. Topping Time: In a separate medium-sized mixing bowl, combine all other topping ingredients.
  8. Layering the Topping: Spread this delightful coconut mixture over the jam layer, ensuring even coverage.
  9. Baking: Place your pan in the preheated oven and bake for a golden 25-30 minutes.
  10. Cooling Down: Post baking, let the slice cool in the pan for about 10 minutes. Once slightly cooled, use the baking paper edges to lift the baked slice out and place it onto a cooling rack for further cooling.
  11. Serve and Enjoy: Once completely cooled, cut into desired pieces and enjoy the tangy, tropical delights!

A Treat for All Seasons!

No matter the occasion, this Jam and Coconut Slice is bound to be a hit. Baked to perfection using Skitchen’s Cast Iron Sourdough Pan, every bite promises warmth, crunch, and a delightful fusion of flavors. Whether it’s a Sunday brunch, a picnic outing, or just an evening treat, this recipe will never disappoint.

Bon Appétit! 🍰

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