90 g (6 tablespoon) Margarine
125 ml ( ½ cup) Huletts White Sugar
250 ml (1 cup) Flour
3 ml ( ½ teaspoon) Baking Powder
Pinch of Salt
125 ml ( ½ cup) Jam (of your choice)
85 ml (⅔ cup) Huletts White Sugar
500 ml (2 cups) Coconut
Make the topping first: beat the eggs lightly, then beat
in the sugar and coconut. Set aside until needed.
To make the base, cream the margarine, sugar and
egg until smooth.
Stir in the flour, baking powder and salt.
Spread the mixture into a greased baking tin
approximately 28 cm x 18 cm.
Spread with the jam and cover evenly with the coconut
Bake at 180°C for 40 minutes. The coconut topping
should be golden brown.
Leave to cool in the tin, then cut into squares when