BRIAN'S COCONUT SLICE

Ingredients

3/4 cup self raising flour

3/4 cup plain flour

1 cup sugar

125 g butter or margarine, softened

1 egg

4-5 tbs raspberry jam

3 cups coconut

3 eggs

Method

Preheat oven to 170 degrees, grease a lamington pan and line with baking paper.

Place flours, half the sugar, the butter and 1 egg in a medium bowl and mix well.

Spoon mixture into the prepared tin, press down and smooth.

Mix the coconut, 3 eggs and the remaining sugar in a separate bowl.

Spread base with the jam and pour over the coconut mixture.

Bake for 25 - 30 minutes or until topping is golden brown. 

This recipe is on page 12 of our 50th Anniversary Cookbook and was donated by former principal, Margaret Pollard.

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.