Coconut Jam Squares
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
Spread the mixture into a greased
baking tin approximately 28 cm x 18
Spread with the jam and cover evenly
with the coconut topping.
Bake at 180°C for 40 minutes. The
coconut topping should be golden
Leave to cool in the tin, then cut
into squares when cold.