90 g butter, melted
50 g sugar
300 g plain flour 2 ¼ t baking powder
100 g caster sugar
100 g desiccated coconut
Raspberry or Strawberry Jam
Separate yolks from the whites.
Grease well a baking tray and set aside.
Cream 50 g sugar and egg yolks and add melted butter. Sift in flour and baking powder and mix well.
Roll out fairly thin on a floured board and put it in the greased tray, and spread on it the raspberry jam.
Beat egg whites until stiff and slowly add the caster sugar and fold in the desiccated coconut.
Spread beaten egg whites on top of the jam and bake for 30-40 minutes at 150 deg C. or until cooked and medium golden brown.
Rest the baking tray on a wire rack and dust with icing sugar before slicing.
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