Coconut and Apricot Slice – just like Grandma used to make!  This recipe is an oldie but simply irresistible.  A crunchy biscuit base with a jam filling and deliciously sweet coconut topping.

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5 from 1 vote

Coconut & Apricot Slice

A triple layered Coconut & Apricot Slice - crunchy biscuit base with a jam filling and deliciously sweet coconut topping. 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 45 pieces


  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1 Egg
  • 1/4 cup Milk
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 cup Apricot Jam
  • Pinch of Salt


  • 1 Egg
  • 1/4 cup Sugar
  • 1 cup Coconut


  • Preheat oven to 180°C.
  • Cream butter and sugar, add egg.
  • Add the rest of the ingredients.
  • Mix to a soft dough. Press into a 22 x 33 cm baking tray. 
  • Spread apricot jam over.


  • Beat the egg, sugar and coconut.
  • Mix well. 
  • Spread topping over apricot jam.
  • Bake for 30-40 minutes.

Today’s Featured Ingredient



An apricot is a fruit with a yellow to orange colour with a little red on the one side and a velvety skin. It has a sweet to tart taste and is normally not very juicy.

Apricot can be eaten fresh, dried or canned. Dried apricots are treated with sulphur dioxide to give it a longer shelf life. Apricots not treated with sulphur dioxide have a darker color.

They flower in the early spring so the farmer has to be very careful that the flowers are not damaged by frost. Some cultivars need to be planted in pairs so that they can cross pollinate each other.

Apricots have been cultivated in America since ancient times. As a result it is America’s national fruit.

Turkey however is the worlds largest producer of dried apricots.

Apricot are full of vitamin A, C and Beta-carotene as well as being rich in antioxidants.