Coconut slice recipe

By Mitzie Wilson

Makes 21 squares
Takes 20 minutes to make and 20 minutes to bake, plus cooling
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Rating

This traditional favourite tastes as great as ever. Bake up a batch and serve them at a party - or keep in a tin to enjoy whenever your sweet tooth strikes

Ingredients

7 tbsp raspberry jam
3 egg whites
100g caster sugar
150g desiccated coconut
Toasted coconut flakes (from health food shops), optional

For the base

100g butter, plus extra for greasing
200g self-raising flour
50g caster sugar
2 egg yolks

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, non-stick baking tin (about 17.5 x 27 x 4cm deep).
2. In a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks and 2 tablespoons cold water to form a moist dough. Press evenly into the base of the tin, then spread the jam on top.
3. In a clean bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold in the sugar and coconut. Spread over the jam, then scatter with the coconut flakes, if using. Bake for 20 minutes, or until the topping is golden. Cool in the tin, then cut into 21 squares to serve.