Another baking classic. We use coconut threads and Boysenberry Jam in our Louise Cake. Delicious!
¼ cup sugar
3 eggs, separated
½ tsp vanilla essence
2 cups flour
2 tsp baking powder
¾ cup Barker's Boysenberry Jam
¾ cup caster sugar
¾ cup coconut threads
Preheat oven to 180°C
Line a 24cm x 30cm baking tin with baking paper
Place butter and sugar in a bowl and beat until creamy. Add egg yolks and vanilla and mix well. Sift flour and baking powder together and mix into the creamy mixture
Spread the mixture into the baking tin and spread with Boysenberry Jam.
Beat egg whites until soft peaks form. Add sugar and beat until stiff. Add coconut to the egg white mixture and spread mixture over the jam
Bake in preheated oven for 30 minutes. Cool in the tin and cut into slices before serving