Ingredients

The following ingredients have 12 Servings
  • 150g (⅔ cup) butter
  • 180 (1½ cup) caster sugar
  • 3 large egg yolks
  • 15ml (1 tbsp) vanilla essence
  • 180g (1½ cup) self-raising flour
  • 180g (1½ cup) all-purpose flour
  • 245g (¾ cup) raspberry jam
  • 3 large egg whites
  • 100g (1 cup) desiccated coconut

Instruction

  • Preheat oven to 160°C / fan 140°C / 320°F / gas 4.
  • Line the bottom and sides of a 33x 24 x 5.5cm Tala enamelled steel roaster with baking parchment.
  • Place the butter, half of the sugar, egg yolks and half of the vanilla essence into a bowl and mix until light and fluffy.
  • Add the two flours and mix until crumbs form.
  • Place the crumb mixture in the Tala tin and press down, ensuring that it’s evenly spread.
  • Bake for 20 minutes.
  • Remove the tin from the oven and let it cool for 10 minutes.
  • Beat the egg whites, the remaining sugar and vanilla together in a large bowl until foamy.
  • Slowly and systematically, add the sugar while beating the egg mixture until soft peaks form. Fold half of the coconut into the meringue.
  • Spread the jam onto the cake base.
  • Drop dollops of meringue on top of the jam layer and carefully spread it evenly.
  • Sprinkle with the remaining coconut.
  • Bake for 15 minutes or until the meringue is slightly hardened on the outside and the coconut toasted and golden in colour.
  • Leave to cool completely before serving. Enjoy!