Coconut Jam Slice
1 1/2 cup plain flour
150g butter cubed
1/2 cup icing sugar
1/3 cup caster sugar
2 cups coconut
Preheat oven 180 C.
Rub flour, butter and sugar until crumbly. Gather together and press into tin. Refrigerate for 10 minutes.
Bake for 15 or until just golden.
Whisk eggs and sugar until combined, stir in coconut.
Spread the jam over the cooled base, spread topping over the jam; press down with the back of a spoon. Bake 20 minutes or until golden.