Coconut Squares. One of my grandmother’s recipes that I always asked for and was never given. When I got married, she asked what I wanted – this was one of those. Make it as a cake or an individual biscuit/cakes
125g butter (1/4lb)
1/2 cup castor sugar
1/4 cup milk
2 cups flour
2 tsp Baking Powder
1/2 tsp almond and 1/2 tsp vanilla essence
Cream butter with castor sugar.
Add egg yolks one at a time.
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).
Spread on a flat buttered (I use Spray and Cook) biscuit tin.
On top spread a thin layer of plum jam (I prefer apricot but any smooth jam would do).
Place the following topping on top of the jam:
1 cup dedicated coconut, 1 cup sugar, 3 egg whites.
Beat the egg whites till stiff, then beat in the sugar gradually and lastly stir in the coconut, with a metal spoon.
Spread mixture evenly over the jam.
Bake in an oven at 180 (350) degrees till top is dry – about 20 – 25 mins depending on your oven.
Cut into squares whilst hot and carefully take out of the tin, placing onto a cooler.
When cold, put in a tin with greaseproof paper between the layers.
Prepared, tried and tested Hannah Frank Witt