For a crisp base, cook base first for 15 minutes and allow to cool before spreading with jam and meringue and cooking again.
Ingredients
Preparation: 20 min
Cooking: 25 min
Makes: 20
• 125g butter, softened
• 1/2 cup caster sugar
• 3 eggs, separated
• 1/3 cup flour
• 2 tbsp cocoa
• 2 tsp baking powder
• 1/4 cup caster sugar
• 1 cup desiccated coconut
• 1 tsp vanilla essence
• 3/4 cup cherry jam
Method
1. Preheat oven to 170°C. Beat butter and sugar until pale and creamy. Add egg yolks and mix well. Mix in combined flour, cocoa and baking powder.
2. Press mixture into a lined 20 x 30cm slice tin.
3. Beat egg whites until soft peaks form and then continue to beat, adding sugar a little at time until the mixture is thick and glossy.
4. Gently fold in coconut and vanilla.
5. Spread jam over base of slice and then top with meringue.
6. Bake for 25 to 30 minutes or until meringue is golden and firm. Carefully cover if meringue browns too quickly.
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