Bill’s recipe uses cup measurement but I have converted to standard
unit measurements .There are 3 stages to go through but worth it!!
30g castor sugar
50ml fresh milk
1 tsp vanilla essence
1 tsp baking powder
200gm/1 cup strawberry jam
100g unsalted butter
100gm desiccated coconut
Base:Beat butter and sugar until fluffy .Add in egg and vanilla essence and beat further.
Mix baking powder with flour .Fold in the flour and milk alternatively into the batter bit by bit .Grease a pan with parchment paper for easy handling.Spread the base mixture in the pan.
Filling:Spread the strawberry jam on the base. You can use the back of a spoon to make the consistency of the jam spreadable before spreading it on the base.
Topping:Beat the butter with sugar until fluffy.Add in eggs one at a time.Add in desiccated coconut and flour and beat until all are well incorporated. Drop spoonful of coconut topping on top of the jam mixture until you cover the whole filling. Do not spread it because then the jam will mix in with the coconut mixture.
Preheat oven at 180C and bake for 20-25mins.Leave to cool slightly before cutting into slices .
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