Jul 022010
The base

1¼ cups plain flour
125g butter, chopped
90g cream cheese, chopped

Beat all of the ingredients until well combined (will be a little crumbly) and press into a 20cm slice pan. Bake at 180degC for 20 minutes and allow to cool.

The topping

½ cup of jam (I like apricot)
¾ cup sugar
1 large egg
1 teaspoon vanilla
1 cup shredded coconut
50g melted butter cooled

Spread the jam over base.

Then beat together the sugar, egg and vanilla until light and fluffy. Stir in the coconut and butter. Spread the coconut mix on top of the jam. Bake at 180degC for 15-20 minutes.

Cool well before cutting.

Note: if using homemade jam, add a little lemon juice to maintain colour.


Megan Goodman

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