Ingredients
150 g unsalted butter, chopped, at room temperature
¾ cup caster sugar
2 egg yolks
1¾ cups plain flour
2 tsp baking powder
1 cup raspberry jam
Meringue
3 egg whites
¾ cup caster sugar
½ cup shredded coconut
Method
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
- Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add yolks, one at a time, beating until combined. Add combined sifted flour and powder. Beat until just combined. Press over base of pan. Smooth over top.
- Cook in a moderate oven (180C) for about 15 minutes, or until lightly golden and firm to touch. Cool in pan. Spread over jam.
- To make meringue, beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, gradually add sugar, beating until mixture is thick and glossy. Fold in coconut. Spoon over jam. Spread evenly to form small peaks.
- Return to moderate oven (180C). Cook for about 20 minutes, or until meringue is lightly golden. Cool in pan.
- Lift slice out of pan. Cut into squares.