Ingredients: -
100 g softened butter,
¼ cup caster sugar,
2 eggs, separated,
1 tsp vanilla essence,
1 ½ cups sifted flour,
1 tsp baking powder,
½ cup Raspberry Jam,
½ cup caster sugar,
½ cup desiccated coconut -
METHOD: -
Preheat oven to 180°C, line with baking paper a 22cm square cake tin.
Cream the butter and sugar until light and creamy. Beat in the egg yolks and vanilla essence.
Fold in the flour and baking powder. Pour the mixture into the prepared cake tin and press out evenly. Cool for 10 mins in the fridge.
Spread the base with raspberry Jam.
Beat the egg whites with the ½ cup of caster sugar until soft peaks form. Fold in coconut and spread over the slice. Bake for 30-35 mins or until golden.
Cool on a wire rack before cutting into squares, sprinkle your favourite topping over the top.
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