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

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