Ingredients

Method

For the base:
• 240 g coconut flour
• 100 g caster sugar
• 125 g butter, room temperature
• 2 free-range egg, extra large
• 1 t vanilla paste
• 1 cup Bonne Maman raspberry or apricot jam
For the topping:
• 2 free-range egg whites
• 100 g caster sugar
• 160 g desiccated coconut

Method

Ingredients

1. Preheat the oven to 180°C and grease a 34 x 24 cm baking tray very well.

2. To make the base, place the coconut flour, sugar and butter into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the egg and vanilla paste and mix to form a dough.

3. Press the dough into the baking tray and lightly prick using a fork. Bake for 10 minutes. Remove from the oven and spread the jam over the warm base.

4. To make the topping, whisk the eggs and caster sugar until light and fluffy. Fold in the desiccated coconut. Spread the topping over the jam, return to the oven and bake for 25 minutes, or until golden. Cool and slice into pieces before serving.

Cook's note: Introducing the 2017 sequel to an old classic (now served tray-bake style).

Discover more recipes featuring coconut here.