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Ingredients
- 2 Tbsp. castor sugar
- 60 gm butter
- 1 x egg
- 1 c. flour
- 1/4 c. self raising flour
- 2 Tbsp. raspberry jam
- 2 Tbsp. desiccated coconut
- 2 x Large eggs
- 3/4 c. brown sugar
- 30 gm butter, melted
- 1 c. coconut
- 1 1/2 c. rolled oats
- 1/2 c. peanuts
- 1/2 c. Cornflakes
Directions
- Cream butter and sugar till light and creamy and add in the egg, beating well to combine. Add in the flours and stir till the flours have been incorporated.
- Press this filling into a 20cm. greased square tin and prick all over with a fork. Bake at 210c. for 10 min. Remove the cake tin from the oven and spread the jam over the pastry.
- In a bowl, mix the sugar, butter and egg yolks together till thick. Beat the egg whites separately till hard peaks form and fold into the thick batter.
- Add in the coconut, rolled oats, peanuts and corn flakes and stir gently.
- Spoon the topping over the pastry base and spread to smooth the topping.
- Reduce the heat of the oven to 190c. and return the pan to the oven for 30 min more. Allow to cold slightly then cut into fingers. When thoroughly cool, remove from the tin.
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