Ingredients

• 400 gram block frozen sweet pastry, defrosted
• ½ cup raspberry jam
• 2 egg whites
• 1 cup caster sugar
• 2 cups desiccated coconut

Method

1. Roll the pastry out on a floured board large enough to line the base of a 20cm x 30cm slice tin. Bake blind at 200 °C for 15 minutes. Remove the baking blind material.
2. Spread the jam evenly on top.
3. Beat the egg whites until they form stiff peaks but are not dry. Quickly beat in the caster sugar, 1 tblsp at a time. Mix in the coconut.
4. Spread on top of the jam layer.
5. Bake at 180°C for 20 minutes until the coconut is evenly browned. Cool before cutting into slices to serve.