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