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250g butter, at room temperature 1½ cups caster sugar 4 large egg yolks 1 tsp vanilla extract 3 cups flour 2 tsp baking powder 1 cup Ten-Minute Raspberry Jam or other jam, for filling Coconut Meringue Topping 4 large egg whites 1 cup sugar 2 cups thread coconut ½ tsp vanilla extract
© Annabel Langbein Media
Coconut Meringue Topping
Preheat oven to 160°C. Line a medium (about 30cm x 24cm) sponge roll tin with baking paper.
Beat together butter and sugar until creamy. Mix in egg yolks and vanilla, then stir in flour and baking powder to make a crumbly dough. Press into prepared tin to form a firm base about 1½ cm thick. Bake until pale golden (about 20 minutes).
While the base is cooking, make Coconut Meringue Topping. Place egg whites in a clean bowl or electric mixer and beat with a clean beater until soft peaks form. Beat in sugar until mixture forms a glossy meringue. Fold in coconut and vanilla.
Cool cooked base for 10 minutes, then spread with jam and top with Coconut Meringue Topping. Bake until crisp and lightly golden (about 35 minutes). Cut into about 25 pieces while warm. Cool, then store in an airtight container for up to two weeks. It also freezes well.
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