Blackcurrant coconut slices
Blackcurrant coconut slices
Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer
- plus cooling
- Makes 12
- Easy
Nutrition per serving
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Calories 257
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Carbohydrates 26
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Saturated Fat 11
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Sugar 20
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Protein 3
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Fat 15
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Fiber 2
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Salt 0.2
Ingredients
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100g butter, plus extra for greasing
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100g plain flour
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100g white caster sugar
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85g desiccated coconut
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3 large egg yolks (save the whites for the topping)
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4-5 tbsp blackcurrant jam (with whole blackcurrants)
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3 large egg whites
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75g white caster sugar
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50g desiccated coconut
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handful coconut flakes (optional)
Alternative jams
If you don’t have blackcurrant jam, you can use another tangy one such as raspberry, blackberry or gooseberry. A reduced-sugar jam that contains a high proportion of fruit will also work.
Method
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Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.
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To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
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To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
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Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.