A tender shortcrust base topped with a layer of rich berry tang and a crisp coconut meringue topping - this is one slice that never goes out of fashion.
For the cake
|250 g||Butter, at room temperature|
|1 ½ cups||Caster sugar|
|4 large||Egg yolks|
|1 tsp||Vanilla extract|
|2 tsp||Baking powder|
|1 cup||Berry jam, of your choice for filling (Main)|
For the topping
|4 large||Egg whites|
|2 cups||Coconut threads (Main)|
|½ tsp||Vanilla extract|
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- Preheat oven to 160C fanbake. 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 1½cm thick. Bake until pale golden (about 20 minutes).
- While the base is cooking, make 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 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.
More sweet treats from Annabel
For more great Annabel Langbein recipes see her new summer annualA Free Range Life: Celebrate Summer!(Annabel Langbein Media, $24.95) or visitannabel-langbein.com.