It’s been a fun and frenzied week of baking at Finchley WI. Last Sunday WI members donated a gorgeous array of biscuits, cookies, cakes and a rainbow of macarons (thank you Cindy Robert of Petit Gâteau) for Avenue House’s summer fair followed by a pop-up tea-room yesterday as the Olympic torch came through town. These Coconut Slices, taken from The WI Vintage Teatime went down a treat. They’re SO incredibly easy to make and serve over 20 – good news for big crowds. Perfect with a hot cup of tea.
- 100g/4oz soft margarine
- 100g/4oz caster sugar
- 3 egg yolks
- 225g/8oz self-raising flour
- 5 tablespoons raspberry jam
- 3 egg whites
- 85g/3oz caster sugar
- 140g/5oz desiccated coconut
- Pre-heat the oven to 180°C/350°C/Gas Mark 4. Grease a 30 x 20 cm (12 x 8 inch) Swiss roll tin.
- Cream the margarine and sugar together and add the egg yolks and flour slowly to make a very stiff mixture.
- Pour the mixture into the prepared tin and spread it out evenly, right into the corners, Spread with raspberry jam.
- Whisk the egg whites in a clean bowl until stiff peaks form and then add the sugar and coconut. Whisk again until the sugar has dissolved.
- Spread this mixture on top of the jam and bake for 20-30 minutes until the meringue is golden. Leave to cool and cut into slices.