Coconut Slicescakes 8 oz shortcrust pastry 4 tablespoon jam (any flavour) 4 oz soft margarine 4 oz caster sugar 2 large eggs 4 oz self-raising flour 2 oz dessicated coconut Preheat oven to 180C/350F/Gas Mark 4 Roll out pastry and use to line a shallow, greased 12 by 7 inch cake tin. Trim edges. Spread with jam. In a bowl, beat margarine, sugar, eggs and flour until smooth. Spread over jam-covered pastry. Sprinkle with coconut and bake for 30 minutes until risen and golden. Allow to cool and cut into 12 slices Source: CHAT Magazine |
