225g ready made short crust pastry 5 tb strawberry jam 290ml castor sugar 140g butter softened 3 medium eggs beaten 1 c dessicated coconut ½ c flour 1 teaspoon almond essence Extra coconut and icingsugar for dusting
Preheat oven to 190 Roll out pastry and use to line a 23cm flat tin. Prick the base all over to prevent the pastry from puffing up. Weigh down with dried beans and bake blind for approx. 4 minutes in a hot preheated oven. Remove beans and bake for a further 4 minutes,when the base is light and crisp remove and leave to cool slightly. When cool spread pastry with a layer of jam. In a bowl cream the sugar and butter together until light and fluffy,then add in eggs one at a time. Next fold in coconut and flour. Add in almond essence and mix well. Spread this mixture over jam layer evenly. Bake for 45-50 minutes or until the filling has risen and is golden brown in colour. Test by placing a skewer in the centre and it should come out clean. Remove from oven and leave to cool slightly before remoing from the tin. Dust with a little icing sugar/coconut if desired before serving.