APRICOT COCONUT SQUARES

APRICOT COCONUT SQUARES
makes about 20 squares
250 ml (1 cup) cake flour, sifted
5 ml (1 teaspoon) baking powder
30 ml (2 tablespoons) sugar
pinch of salt
90 g butter or margarine, softened
1 extra large egg, beaten
125 ml (½ cup) smooth apricot jam

For the coconut topping:
1 extra large egg, beaten
30 ml (2 tablespoons) sugar
250 ml (1 cup) desiccated coconut

Preheat oven to 180ºC. Grease a 20 cm square cake tin.
Sift together the flour, baking powder, sugar and salt. Rub in the butter until the mixture resembles breadcrumbs. Add the egg, then knead lightly until the mixture forms a soft dough. Press into the prepared tin. Spread with jam.
For the coconut topping, combine all the ingredients. Sprinkle over the jam and bake for 25 – 30 min. until golden brown. Cool slightly in the pan before cutting into squares.
Recipe posted by Jacqui Hillier May
Photo: Jacqui Hillier May