Jam and coconut slices
Ingredients
- 200g castor sugar
- 80g (1 cup) desiccated coconut
- 240g (2 cups) cake flour
- 180g butter, melted
- 200ml blackberry jam
Topping
- 300g coconut shavings
- 2 large egg whites, lightly beaten
Instructions
1
Preheat the oven to 180°C.
2
Put the sugar, coconut, flour and butter in a bowl and mix until well combined.
3
Put the coconut mixture into a rectangular baking tray and press down to evenly line the tray. Bake until golden, about 20 minutes.
4
Leave to cool then spread with the jam.
5
For the topping, mix the coconut and egg whites. Spread on top of the jam and bake until crispy and golden, about 30 minutes. Leave in the tray to cool.
6
Cut into square slices and serve.
