Sunday, 18 August 2013

Toasted Coconut jam tray bake

toasted coconut jam tray bake

This Toasted Coconut jam tray bake is a great quick bake when time is pressing. It has that delicious toasted coconut flavour mixed with tender soft coconut filling spread with a jam of your choice. In this case strawberry jam adds to the sweet combination. As this tray bake goes its one of the most simple to make. For the sweet pastry base I followed the Pâte sablée (sweet pastry) method which can be harder to work with, so it needs chilled for at least 30 minutes. You can of course you my preferred sweet pastry similar to the Pâte sucrée.

Preheat oven to 180 C° Lightly grease baking tray and line with baking parchment. Mix your sweet pastry base ingredients together or around 400 grams of regular sweet pastry and line the baking tray. Bake for around 15 minutes or until lightly golden brown, set aside to cool completely. Once cooled spread your choice of jam evenly over the base.
toasted coconut jam tray bake




Now whisk your eggs with the caster sugar until creamy in appearance then fold in the coconut and spread evenly over the jam covered base. Bake for a further 25 minutes in the middle of the oven until golden brown, reduce heat if necessary to avoid under cooking, cover with foil if needed. You want a slightly moist but crunchy texture to the coconut filling.

Coconut jam tray bake recipe/method

Serves 20
Prep time 20 minutes
Bake Time 45 minutes
Total time 1 hours, 5 minutes

Ingredients

For the sweet pastry base
125g plain flour
60g self-raising flour
150g unsalted butter
60g icing sugar
1 medium happy egg yolk

For the coconut filling
125g super fine caster sugar
3 medium happy eggs
270g Desiccated coconut

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