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
- Prep:25 mins
Nutrition per serving
- kcal 257
- fat 15g
- saturates 11g
- carbs 26g
- sugars 20g
- fibre 2g
- protein 3g
- salt 0.2g
- 100g butter, plus extra for greasing
- 100g plain flour
- 100g white caster sugar
- 85g desiccated coconut
- 3 large egg yolks (save the whites for the topping)
- 4-5 tbsp blackcurrant jam (with whole blackcurrants)
- 3 large egg whites
- 75g white caster sugar
- 50g desiccated coconut
- handful coconut flakes (optional)
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.
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.
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.
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.
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.