2 cups cake flour
2 teaspoons baking powder
Pinch of salt
Pinch of cinnamon
4 oz butter
1 large egg, lightly beaten
Smooth apricot jam
Method: Preheat oven to 3500 F. Grease a 13 x 9 inch baking pan with nonstick spray. Sift together the dry ingredients. Cream the butter and the sugar. Add the egg, followed by the dry ingredients, one spoonful at a time, mixing well. Press the pastry onto the prepared baking pan and chill for 30 minutes in refrigerator. Melt the jam and spread it over the pastry.
Topping
3 egg whites
300 ml (1 cup + 50 ml) sugar
2 cups fine coconut
1 teaspoon vanilla
Method: Whisk the egg whites until soft peaks form. Add the sugar, a little at a time, beating all the time. Add the coconut and vanilla, and fold it into the egg white mixture. Spoon the mixture over the pastry and make small peaks with the back of a spoon. Bake in oven for 20 to 25 minutes or until meringue begins to brown. Cool before cutting into squares. Makes about 40 squares.