Mixed berry coconut slice

Change up the berries to fresh berries as they come into season.

Shortcake base

125 g	Butter, softened
¼ cup	Caster sugar
1 large	Egg
1 tsp	Vanilla extract, or vanilla paste
1 ½ cups	Plain flour
¼ cup	Full cream milk

Filling and topping

½ cup	Strawberry jam (Main)
1 ½ cups	Mixed berries, frozen (Main)
100 g	Butter, softened
¼ cup	Caster sugar
2 large	Eggs
½ cup	Plain flour, sifted
2 cups	Desiccated coconut

Directions

1. Heat the oven to 180C. Line a 30 x 20cm baking tin with baking paper.
2. Make the base, cream the butter and sugar together until pale and creamy. Add the egg and vanilla extract and beat until well combined. Sift in the flour and baking powder along with the milk and fold in to combine. Place in the prepared tin and spread evenly.
3. Spread the jam over the base and top with the berries.
4. Make the topping, cream the butter and sugar until pale and creamy. Add the eggs, along with 2 tablespoons of the measured flour to prevent curdling. Fold in the remaining flour and desiccated coconut. Dollop over the berries then carefully spread to cover. It's fine to have the odd berry showing through.
5. Place in the oven and bake for 35 minutes. If you can smell the top browning too much, cover with a piece of baking paper for the final few minutes. Remove from the oven and cool in the tin for about 15 minutes.
6. Cut into 20 pieces. Once completely cooled store in an airtight container.

See more or Kathy's simple baking recipes

• Lemon and blueberry ring tin cake
• Open strawberry tart