Jam Slices

I baked these jam slices a few weeks ago and again, it's a recipe from my good, old Donna Hay's Modern Classic 2.

It consists of a thin layer of cake at the bottom, smeared with raspberry jam and topped with toasted coconut.

The coconut toppings was too sweet, even though I've reduced 30% of sugar from the amount listed in the recipe. I kinda expected that when I prepared the toppings, and so I tried to spread on a very thin layer of jam. The coconut blended well with raspberry jam though.

I wonder... what will happen if I don't use sugar in the toppings at all? Or, what if I cut down 70% of the sugar? Does it still form coconut clumps that stick nicely to the jam?

Jam Slices Recipe

Ingredients:
125g butter
1/3 cup caster sugar
1 cup sifted plain flour
1 tspn baking powder
1 egg yolk
3/4 cup raspberry jam

Topping:
1/3 cup caster sugar (I've added in 70% of this amount)
1 egg, lightly beaten
1 cup dessicated coconut

Method:
1) Preheat the over to 180 °C.
2) Place butter, sugar, flour, baking powder in a bowl and mix with an electric mixer until combined.
3) Add the egg yolk and continue to process until the mixture forms a soft dough.
4) Press into a 20cm X 30cm greased pan and bake for 12-15 minutes.
5) Once the cake is cooled down, spread with a layer of raspberry jam.
6) To prepare the topping, combine sugar, egg and coconut and sprinkle over the jam.
7) Bake for 25 minutes.
8) Cool in the pan, cut and serve.