Coconut Slice

Pastry:
90 g (3oz) butter
¼ cup (2 oz) sugar
1 egg
1 ¼ cups (5 oz) plain flour
¼ cup (1 oz) s.-r. flour

Topping:
2 egg whites
1 cup (7 oz) sugar
½ tsp vanilla
3 cups (9 oz) coconut
jam

Method:

Pastry:
1. Cream the butter and sugar.
2. Add the egg and beat well.
3. Mix in the sifted flours to form a dough.
4. Mold into the bottom of an 9 inch (23cm) square tin and prick with a fork.
5. Refrigerate for 15 minutes. Preheat the oven to 180C (350F).

Topping: 6. Beat whites until soft peaks form.
7. Gradually beat in the sugar.
8. Mix in the vanilla and coconut.
9. Spread the pastry with jam and the coconut mixter over it.

Bake at 180° C for 25-30 minutes or until golden on top.

 
 
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