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5 from 1 vote

Cornflake Slices with Jam and Coconut

Cornflake slices combine cornflakes and coconut with a jammy centre. They are rustic yet utterly irresistible. These cornflake bars make a great alternative to flapjack.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: British, English, Worldwide
Diet: Vegetarian
Servings: 10
Calories: 450kcal


  • An 8x8-inch (20x20cm) baking tin


  • 275 g Butter
  • tablespoon Golden syrup or honey/ corn syrup
  • 100 g Caster sugar
  • 100 g Desiccated coconut
  • 100 g Crushed cornflakes
  • 200 g Plain flour all-purpose
  • ¼ teaspoon Salt
  • 4-5 tablespoon Raspberry jam


  • Preheat oven to 180C/ 350F/ GM 4 and grease and line the baking tin (8x8-inch/ 20x20cm) with baking parchment
  • Put the cornflakes into a bowl and use your hands to crush them into small pieces then add the flour, sugar, coconut and salt to the bowl and mix well
  • Melt the butter and golden syrup together in a large saucepan over a low heat
  • When melted, tip the dry ingredients in and mix with a wooden spoon
  • Turn just under half of the mix into the prepared baking tin, press down firmly with the back of a spoon to create a flat layer reaching to the edges of the tin. Top with the jam spreading it almost to the edge
  • Dollop spoonfuls of the remaining mix over the top, spread out using the back of a fork (or spoon) to ensure it reaches to the edges of the pan and covers the jam entirely
  • Bake for 20-25 minutes until golden. Take out of the oven and score slices with a sharp knife then let cool completely before cutting properly


Expert Tips
  • For the best results use digital scales to weigh out your ingredients. It's a far more accurate method of measuring ingredients than cups
  • To minimise the crumbling, crush the cornflakes well to ensure the bars hold together rather than breaking up too much when cut (a little crumbling is to be expected though)
  • Work quickly when spreading the mixture into the tin as it will stiffen if allowed to cool too much
  • But take the time to spread the final layer of the mixture over the jam completely to stop it bubbling up and leaking at the edges
  • Never cut into slices before the bake has fully cooled as it will likely cause the bars to crumble
  • Raspberry is a lovely classic combination with the coconut but blackberry, cherry, plum and apricot are all good contenders too. Marmalade would also be a tasty alternative in these cornflake slices.
Making them vegan and/ or Gluten-free
Butter is clearly not a vegan-friendly product but, of course, it is easily substituted with a vegan block butter alternative.
However, many brands of cornflakes (including Kellogg's) often contain vitamin D derived from lanolin, (sheep wool grease). You can try using a vegan-friendly alternative.
Similarly, some cornflakes (Kellogg's included) are wheat-free but contain barley, which can trigger a reaction in gluten-sensitive people. It would be best to find a guaranteed gluten-free cornflake instead if needing to make gluten-free bars.
Whole Earth cornflakes are both gluten-free and vegan.
Although I would expect a vegan/ gluten-free cornflake substitution to work, please bear in mind that I have not tested the recipe using such a product. If you do try this, I would be keen to hear how you get along and which brand you found and enjoyed.
Storage Instructions
I have found that using a glass jar with a clip-top lid (like a Kilner jar) keeps all bars and cookies exceedingly fresh. When stored like this these cornflake slices will stay fresh for up to 5 days. If you do not have such a jar it is worth wrapping the bars in foil before storing in an alternative airtight container.
These bars can also be frozen for up to 2 months. Simply let thaw for several hours on the countertop when required.


Calories: 450kcal | Carbohydrates: 46g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 334mg | Potassium: 105mg | Fiber: 3g | Sugar: 20g | Vitamin A: 866IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 4mg