Jam and marshmallow coconut slice.
200 g butter softened
1/2 cup castor sugar
1 egg
1/3 cups (330 ml) flour sifted...
80 ml desiccated coconut
80 ml milk
60 ml strawberry jam
250 g marshmallows
80 ml toasted desiccated coconut.
Preheat the oven to 180 C. Lightly grease an 18 cm by 28 cm lamington pan. In a large bowl, cream
the butter and sugar together using an electric mixer until light and fluffy. Beat
the egg and mix in the flour, coconut and milk until well combined. Press the mixture
evenly over the base of the prepared pan. Bake for 20 to 25 min till golden and cooked
through. Set aside to cool for 10 min, then spread the jam over the base. Refrigerate
for 10 minutes until firm. Arrange marshmallows over the jam and bake for 8 - 10
minutes to soften the marshmallows. Sprinkle with toasted coconut and chill for 4
hours or overnight till firm.
