My Best Coconut Slice Ever

You will need:

90gm butter
1/2 cup castor sugar
1 egg
1/3 cup self-raising flour
2/3 cup plain cake flour
1/2 cup raspberry jam

For Topping:

2 eggs
1/3 cup castor sugar
2 cups coconut

Method:

Grease a 19cm x 29cm square pan or you can use lamington pan.

Cream butter, sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours in 2 batches. Spread mixture evenly over base of prepared pan. Spread evenly with jam, then topping. Bake in moderate oven for about 35 minutes. Cool in pan, cut when cold.

Topping:

Beat eggs lightly with fork in bowl, beat in sugar and coconut.

Variation:

Substitute apricot for raspberry jam if you like, and use 1 cup of coconut and 1 cup of packaged ground almonds instead of 2cups of coconut.


You can keep this slice for 3-4 days.

Enjoy...:)