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)
2 Eggs 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 topping. 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 cold.