Ingredients:
125 g butter
3/4 cup sugar
2 egg yolks
1 cup self-raising flour
1/2 cup plain flour
3 tablespoons raspberry jam
2 egg whites
1/2 cup sugar
1/2 cup coconut
Directions:
turn oven to 180 degrees.
grease a 28cm x 18cm tin.
cream butter and sugar until light and fluffy.
add egg yolks.
beat well.
sift in both flours.
mix it all to a soft dough.
press it evenly in tin.
spread jam over.
Topping:.
beat egg whites until stiff.
gradually beat in the sugar.
beat well.
add coconut.
stir it in.
spread evenly over jam.
bake 35-40 minutes.
slice when cold.
Servings: 48
Time preparation: 15 min.
Time total: 50 min.