Jam and Coconut Bicolor Pie

With its striking swirls of light and dark dough, this Bicolor Pie is as beautiful as it is delicious and each slice reveals two tender, subtly flavored layers. One is enriched with rich cocoa and the other with delicately vanilla-scented, and the pie is brushed with shimmering apricot jam and finished with a dusting of toasted coconut. The interplay of jam’s bright sweetness with the nutty crunch of coconut makes every bite a harmonious dance of textures and tastes.

Elegant enough for a special gathering yet simple enough for a simple afternoon at home, this pie promises to captivate both the eyes and the palate.

What Is Bicolor Coconut and Jam Pie?

Bicolor Coconut and Jam Pie is a baked dessert featuring two types of soft, shortcrust-like dough, shaped into ropes and swirled into a pie like edible pottery. After baking, it’s topped with a glossy layer of apricot jam and finished with shredded coconut.

This pie takes inspiration from Eastern European jam pastries and requires no fussing with crusts or fillings, you just need dough and jam.

Pro Tips for the Best Bicolor Pie

• Knead the dough until smooth and compact, but don’t overwork it. Too much kneading can make the crust tough instead of tender.
• Make sure both dough halves (plain and cocoa) are equal in consistency. If one feels too dry after adding the extra flour or cocoa, add a teaspoon of oil or a few drops of milk to even it out.
• If the dough feels too soft to roll into sticks, chill it for 15–20 minutes. It will be much easier to shape and arrange neatly in the mold.
• Alternate the light and dark dough sticks in a spiral or checkerboard pattern for a visually stunning pie once sliced.
• Before brushing it on, gently warm the apricot jam. This makes it easier to spread evenly and gives the pie a glossy finish.

Frequently Asked Questions

What kind of jam should I use?

Apricot jam is classic here, sweet, slightly tangy, and beautifully golden. But you can use raspberry, strawberry, or even marmalade if you’re feeling zesty.

Can I use butter instead of oil?

Oil gives the dough a soft, moist crumb that’s easier to knead. If you swap in melted butter, expect a slightly firmer texture and a richer flavor.

What’s the best mold to use?

A 26cm (about 10-inch) pie dish or tart pan works best. Avoid springforms with loose bases unless you like jam on your oven floor.

How to Store Bicolor Coconut and Jam Pie

Store leftover pie in an airtight container at room temperature for up to 3 days. If it’s hot and humid, stash it in the fridge to keep the jam fresh. Let it come to room temp before serving for max flavor. Also, you can freeze this pie for up to a month by wrapping them in slices.

How to Make Bicolor Coconut and Jam Pie

Step 1

Step 1

In a large bowl, crack in the eggs, then add the sugar, vanilla sugar, and whisk.

In a large bowl, crack in the eggs, then add the sugar, vanilla sugar, and whisk.

Step 2

Step 2

Pour in the vegetable oil, then stir in the flour and baking powder.

Pour in the vegetable oil, then stir in the flour and baking powder.

Step 3

Step 3

When the dough gets too thick to stir, switch to your hands and knead until smooth and compact.

When the dough gets too thick to stir, switch to your hands and knead until smooth and compact.

Step 4

Step 4

Split the dough in two and in one half, knead in the cocoa powder until fully incorporated.

Split the dough in two and in one half, knead in the cocoa powder until fully incorporated.

Step 5

Step 5

In the other dough, add a bit more flour and knead until it absorbs the flour.

In the other dough, add a bit more flour and knead until it absorbs the flour.

Step 6

Step 6

Cut both doughs into small equal pieces and roll each into long, thin sticks.

Cut both doughs into small equal pieces and roll each into long, thin sticks.

Step 7

Step 7

Now, alternate and arrange the dough sticks in a greased 26cm pie mold, spiraling inward or forming a mosaic pattern. Gently press the dough arrangement down with your palm to slightly flatten it.

Now, alternate and arrange the dough sticks in a greased 26cm pie mold, spiraling inward or forming a mosaic pattern. Gently press the dough arrangement down with your palm to slightly flatten it.

Step 8

Step 8

Pop the pie into a preheated oven at 180°C/360°F for 40 minutes.

Pop the pie into a preheated oven at 180°C/360°F for 40 minutes.

Step 9

Step 9

Once baked, transfer to a serving plate and brush generously with apricot jam while still warm. Then, immediately sprinkle it with shredded coconut so it sticks to the glossy surface.

Once baked, transfer to a serving plate and brush generously with apricot jam while still warm. Then, immediately sprinkle it with shredded coconut so it sticks to the glossy surface.