Coconut and Jam Tray Bake
One of those old fashioned slices that remain as good today as it did way back then.
Preparation time: 20 minutes Quantity: Serves 6-8 Cooking time: 15-20 minutes
Ingredients
BASE
100g/ 4 oz plain flour-sifted
2 teaspoons baking powder
2 teaspoons caster sugar (op)
80g/ 3 oz soft butter
FILLING
3 or so tablespoons jam (I like raspberry)
TOPPING
80g/ 3 oz desiccated coconut
80g/ 3 oz caster sugar
1 whole large egg
1 teaspoon vanilla extract
Method
- Make the base by rubbing the butter in the other ingredients and press in to a suitable greased tin
- Spoon on the jam and spread out
- Mix the topping ingredients together and spoon on the top
- Bake in a preheated oven gas 4/180*c/350*f - for 15-20 minutes, till golden brown on top
- Cool - cut in to slices, will store for several days
Recommended cake tin- approx. size 7 – 8 inch square or round