Batter

1. Cream butter with castor sugar.
2. Add egg yolks one at a time.
3. Add essence.
4. Sift flour & baking powder and add to the above mixture alternately with the milk. (The mixture is like a soft dough – not easy to spread).
5. Spread on a flat buttered (I use Spray and Cook) biscuit tin.
6. On top spread a thin layer of plum jam (I prefer apricot but any smooth jam would do).

Topping

1. Beat the egg whites till stiff, then beat in the sugar gradually and lastly stir in the coconut, with a metal spoon.
2. Spread the mixture evenly over the jam.
3. Bake in the oven at 180C / 350F degrees till the top is dry – about 20 – 25 mins depending on your oven.
4. Cut into squares whilst hot and carefully out of the tin, placing onto a cooler.
5. When cold, put in a tin with grease-proof paper between the layers.