This sweet moist jammy coconut treat is nice with a cup of tea or as a pudding with custard and cream. I love the light sponge base covered in a fruity jam then topped with the crispy coconut topping.

Its so simple to make, you will want to bake it again and again.

If you prefer you could swap the raspberry jam for apricot and the coconut for ground almonds, you will just need to reduce the topping quantity to 75g instead of 150g.

90g butter

100g caster sugar

1 egg

50g self-raising flour, sifted

100g plain flour, sifted

200g raspberry jam

Topping

50g caster sugar

150g desiccated coconut

2 eggs

Method

Preheat the oven to 180c, gas4, 350f

Grease a 24cms x 24cms brownie pan.

Cream the butter, sugar until light and fluffy. Add the egg, then stir in the sifted flours a spoon full at a time.

To make the topping beat the eggs lightly in a bowl, add the sugar and the coconut.

Spread the mixture into the base of the greased browned pan, then spread over the jam, then top with the coconut mixture, spread it out gently.

Bake in the oven for 30minutes, cool in the pan then cut into 12 squares when cooled.

Absolutely delicious.

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