Coconut slice

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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A beautifully buttery shortbread base, topped with fruit jam and soft coconut meringue...bliss!

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4) and line the base of a shallow baking tray (about 18x28x4cm deep) with baking paper.

  2. In a large bowl, rub the butter into the flour until it resembles breadcrumbs, then stir in the golden caster sugar.

  3. Mix in the egg yolks and 1-2 tablespoons cold water to form a soft dough.

  4. Press evenly into the base of the tin and then spread the jam on top.

  5. In a clean bowl, whisk the egg whites until they form soft peaks.

  6. Using a large metal spoon, fold in the sugar and coconut. Spread the meringue mix over the jam.

  7. Bake for 25 minutes or until the topping is golden. Cool in the tin, then cut into slices to serve.

Let's Bake

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