BASE INGREDIENTS:
90g (6 Tablespoons) brick margarine
125ml (½ cup) Huletts White Sugar
1 egg
250ml (1 cup) flour
3ml (½ teaspoon) baking powder
Pinch of salt
125ml (½ cup) jam of your choosing
TOP LAYER INGREDIENTS:
2 eggs
85ml (1/3 cup) Huletts White Sugar
500ml (2 cups) coconut
Method
1. Make the topping first: beat the eggs lightly, then beat in the sugar and coconut. Set aside till needed.
2. Now make the base: cream the margarine, sugar and egg till smooth.
3. Stir in the flour, baking powder and salt.
4. Spread the mixture into a greased baking tin approximately 28cm x 18cm.
5. Spread with the red jam and cover evenly with the coconut topping.
6. Bake at 180ºC for 40 minutes. The coconut topping should be golden brown.
7. Leave to cool in the tin, then cut into squares when cold.
90g (6 Tablespoons) brick margarine
125ml (½ cup) Huletts White Sugar
1 egg
250ml (1 cup) flour
3ml (½ teaspoon) baking powder
Pinch of salt
125ml (½ cup) jam of your choosing
TOP LAYER INGREDIENTS:
2 eggs
85ml (1/3 cup) Huletts White Sugar
500ml (2 cups) coconut
Method
1. Make the topping first: beat the eggs lightly, then beat in the sugar and coconut. Set aside till needed.
2. Now make the base: cream the margarine, sugar and egg till smooth.
3. Stir in the flour, baking powder and salt.
4. Spread the mixture into a greased baking tin approximately 28cm x 18cm.
5. Spread with the red jam and cover evenly with the coconut topping.
6. Bake at 180ºC for 40 minutes. The coconut topping should be golden brown.
7. Leave to cool in the tin, then cut into squares when cold.
