Blackcurrant coconut slices

Blackcurrant coconut slices

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 25 mins Cook: 25 mins plus cooling


Makes 12
Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer

Nutrition and extra info

Nutrition: per slice

  • kcal257
  • fat15g
  • saturates11g
  • carbs26g
  • sugars20g
  • fibre2g
  • protein3g
  • salt0.2g


    For the base

    • 100g butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g plain flour
    • 100g white caster sugar
    • 85g desiccated coconut
    • 3 large egg yolks (save the whites for the topping)
    • 4-5 tbsp blackcurrant jam (with whole blackcurrants)

    For the topping

    • 3 large egg whites
    • 75g white caster sugar
    • 50g desiccated coconut
    • handful coconut flakes (optional)


    1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.

    2. To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.

    3. To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.

    4. Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    19th May, 2020
    These come out amazing for me! We snuffled then all embarrassingly quickly. Definitely will be cooking again. We used raspberry jam rather than blackcurrant as that’s what I had available.
    7th Jun, 2019
    Didn’t work well for me. I used a 20 x20 tin so the result was thicker. I allowed extra cooking time, but the meringue topping stayed soft. A very nice dessert though!
    4th Sep, 2018
    Great recipe and very versatile. I just made a batch of these using a mixture of home-grown fig jam and honey. Also used golden caster sugar and sweetened desiccated coconut in the topping. Absolutely sensational. Thanks for this recipe - definitely a keeper !
    2nd Aug, 2015
    This was lovely. I only had two eggs rather than three so I reduced everything in the recipe including the tin size. I used a tin that was 20x20. Cooking time I left the same. Used home made jam. Will make again.
    2nd Jul, 2015
    We made these today and they are very yummy. Followed the cooking instruction exactly, except my baking tray was smaller, so they were a bit deeper. I also had none of the coconut flakes and had homemade blackcurrant jam. Cut into 28 small squares rather than the slices.
    14th Jun, 2015
    I was really looking forward to trying this but was very disappointed when I got round to it. The base ended up being quite greasy and soggy, and the meringue topping, despite going golden, was just not right. Very sweet (which I quite like!) and nice tangy flavour from blackcurrant jam though. I followed instructions about oven temp, and cooked it for 10mins longer than recipe states, but it still wasn't enough.
    4th May, 2015
    Haven't tried this actual recipe yet, but have a similar one made with lemon curd and it's always delicious, I'll be trying this blackcurrant version now too..
    9th Jun, 2015
    I may be wrong, but is the size of the tin meant to be 30 x23 instead of 20 x 23? I have just made them from the magazine and they seem really thick in comparison to the photo in the smaller tin size.
    22nd Jul, 2018
    I cooked the base first for about 15-20 mins until it was lightly browned. I think it might have been a bit too soft otherwise. It turned out really nicely and its something a bit different.
    Want to receive regular food and recipe web notifications from us?