jam coconut slice

This little beauty once again attests to the ease and brilliance of the humble slice. I made this when my father in law came for a visit the other week and it not only fed him and us several times but was also perfect for a nice morning tea with friends.
This baby can be found on page 146 of DH mag issue 51.

Once again the base is a rather simple but delectably important part of the whole. You will need; castor sugar, desiccated coconut, plain flour and melted butter. Of these four ingredients I can only claim that I had two, which fit the bill entirely. Yes, you guess it. I had to substitute raw sugar for the castor sugar and margarine for the butter. I don’t reckon it made any difference. So you combine the above ingredients, press them into a slice tin and bake it.
Next you spread your jam on top of the cooled base. This recipe says raspberry, I used strawberry and I reckon any type of jam would do, probably not marmalade though, but I might be wrong.

For the topping one needs shredded coconut. Now for this one I did something a little out of the box, but it would be considered completely normal here. I used freshly scrapped coconut. I would do the same thing again next time, but I think first I would toast the coconut. It was a bit too moist and the slice was rather messy to eat. The second ingredient is eggwhites. Mix those together, pop it on top of the jam and whack it back in the oven until done.

Hmmm Yum!!