Cherry and coconut slice
These sweet meringue topped treats are perfect for a delicious afternoon tea.
- Preheat oven to 160C. Beat butter and sugar until pale and creamy, add three egg yolks only (save the egg whites for the topping) and vanilla and mix well. Sift in flour and baking powder and mix.
- Press mixture into a 28 x 18cm slice pan that has been lined with baking paper.
- Beat three egg whites until stiff with an electric mixer. Gradually add sugar, while continuing to beat, until egg-white mixture is glossy. Fold in coconut.
- Spread jam over base, then spoon over meringue mixture. Bake 25 to 30 minutes until top is golden and base is firm. Cover lightly if top browns too quickly.