Biasa, mo ngabisin stok bahan-bahan kue. Kali ini yang mo diabisin dessicated coconut. Bikin ini aahhh..
Bikin sesuai resep, tapi kok yang ada layer atasnya jadi tebel banget yah..beda bener ama yg dibuku. Biarin deh, daripada dibuang.

Rasanya yah mayan lah..karena lapisan kelapa parutnya ketebelan jadi dominan bener..mustinya lapisan kelapa parutnya lebih tipis daripada lapisan bawah.

Coconut Jam Slice
Source : ‘Superb Brownies, Cake & Slices’ book (Periplus)

Ingredients :
1 cup (125g / 4 oz) plain flour
½ cup (60g /2 oz) self-raising flour
150 g (5 oz) butter, chopped
½ cup (60g/2 oz) icing sugar
1 egg yolk
½ cup (150g/5 oz) strawberry jam
½ cup (125g/4 oz) caster sugar
3 eggs
3 cups (270 g/9 oz) desiccated coconut

1. Line a lightly greased, shallow 23 cm (9 inch) square tin with non-stick baking paper, overhanging two opposite side. Preheat the oven to moderate 180°C (350°F/Gas 4).
2. Put the flours, butter and icing sugar in a food processor and, using the pulse action, mix until fine and crumbly. Add the egg yolk and process until the mixture just comes together. Press the dough into the tin and chill for 10 minutes.
3. Bake for 15 minutes, until golden brown. Cool, then spread with the jam.
4. Beat the sugar and eggs together, then stir in the coconut. Spread over the jam, processing down with the back of a spoon. Bake for 25-30 minutes, or until lightly golden. Leave to cool, then cut into pieces to serve.

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