INGREDIENTS
- 90g butter preferably margarine
- 125ml sugar
- 250ml flour
- pinch of salt
- 125ml apricot jam
- 2 eggs
- 500ml coconut
METHOD
- Beat the eggs lighly, then beat in the sugar and coconut and set aside
- Cream the butter, sugar and eggs until smooth
- Stir in the flour, baking powder, and salt
- Spread the mixture into a greased baking tin
- Spread the jam evenly and cover evenly with the coconut topping
- Bake at 180 degrees for 40 minutes until the topping is golden brown
- Leave to cool and cut into squares when cold
