Recipe: Coconut Shortcake
14 oz plain flour
5 oz brown sugar
2 tbsp milk
8 oz margarine
8 oz unsweetened flaked coconut
8 oz “superfine” sugar
Preheat oven to about 350º Fahrenheit.
Mix together flour, brown sugar, margarine and milk and press into a jelly roll pan. Bake until firm, then remove from the oven.
Spread the cake with apricot jam.
To make the topping, whisk together eggs and sugar and fold in the flaked coconut. Spread on top of the apricot jam and return to the oven. Bake at a slightly lower temperature (325°F) until crisp and slightly colored.