The Lunch Lady Used To Cook This, And I Feared The Recipe Was Lost. (Page 2 ) | September 15, 2023
Annonce:
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar, divided
- 3 eggs
- 1/2 cup unsalted butter, cold and cubed
- 1 tsp vanilla extract
- 3/4 cup raspberry jam
- 2 cups shredded coconut
Directions:
- Kick things off by preheating your oven to 350°F (175°C). Ready a 9×13-inch baking dish with a light greasing.
- In a bowl, stir together the flour and 1/2 cup sugar. Introduce the cold butter to the mix until you achieve a crumbly texture.
- Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.
- Let this base bake for about 15-20 minutes, or until it dons a light golden hue.
- Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.
- Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.
- Allow it to cool, then slice and serve!
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