Strawberry coconut slice

Preheat oven to 180°C. Grease a 27 x 17cm slice tin and line base and sides with baking paper. Sift self-raising flour and 100g of the plain flour into a large bowl, then
add butter and 60g of the sugar. Using your fingertips, rub together to combine. Add 1 of the egg yolks and water and mix until a soft dough forms. Press into base of tin. Bake for 15 minutes or until light golden.

Meanwhile, put jam in a small saucepan and bring to the boil. Simmer for 5 minutes. Set aside to cool slightly. Put coconut, vanilla, remaining sugar, 1 of the eggwhites and remaining yolks in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring constantly, for 5 minutes or until sugar has dissolved, then set aside.

Whisk remaining eggwhites to soft peaks and fold gently into coconut mixture with remaining plain flour. Spoon jam over biscuit base, then spread coconut mixture on top. Bake for 30 minutes or until golden. Cool completely in the tin. Slice and serve.