Full of fruity and fun flavours, this apricot and coconut slice is our take on the classic sweet treat.
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Preheat oven to 180°C. Grease a 16cm x 26cm (base measurement) slice pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add 1 egg and beat until combined. Add the combined flour and beat until just combined. Spread evenly over the base of the lined pan. Bake for 20 mins or until pale golden.
Carefully spread the jam evenly over the hot base. Whisk the extra sugar and the remaining eggs in a large bowl. Add the coconut and stir until well combined. Spread evenly over the jam. Bake for a further 25-30 mins or until light golden.
Set aside in the pan for 15 mins to cool before transferring to a clean work surface to cool completely. Cut into pieces to serve. Store in an airtight container in a cool, dry place for up to 1 week.
COOK. STORE. SAVE.
Store leftover shredded coconut in an airtight container for up to 6 months. Use to make a batch of homemade granola.