Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- 1/2 cup raspberry jam (or any fruit jam of your choice)
- 2 egg whites
- 1/2 cup desiccated coconut (for topping)
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine flour, coconut, and baking powder.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add the egg and vanilla to the butter mixture, then mix well.
- Gradually fold in the dry ingredients until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Spread the raspberry jam evenly over the base.
- Beat the egg whites in a clean bowl until soft peaks form.
- Gradually add the sugar and continue beating until stiff peaks form.
- Gently fold in the coconut.
- Spread the meringue mixture evenly over the jam layer.
- Bake for 20-25 minutes, or until the meringue is golden brown.
- Let the cake cool completely in the pan before slicing.
Notes
Serve in squares or bars; pairs well with tea or coffee. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg