Fill the tins with buttery biscuit base spread with blueberry jam and topped with sweet coconut for this delectable, crunchy-topped blueberry slice.
Looking for more coconut desserts or more sweet slice recipes?
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Beat butter, sugar and egg in a small bowl with an electric mixer until combined; stir in sifted flours and custard powder. Spread dough into pan; spread with jam.
3.To make coconut topping, combine egg whites, coconut and sugar in a medium bowl; sprinkle over jam.
4.Bake slice about 40 minutes; cool in pan. Cut into rectangles.
Slice can be stored in an airtight container for up to 1 week. For a different flavoured slice, use cherry, raspberry or strawberry jam.
Note
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