You know when you fancy trying something just a little bit different? We seem to be going through cake like nobody’s business now that the school holidays have started so I thought I’d try these Coconut Jam Sandwich Bars. When I saw the picture (and thought ‘mmmmm’) I didn’t realise there would be *quite so much* to making them. It turns out they’re a bit of a faff as the top a bottom layers are made from different mixes and it involves whipping egg whites which I didn’t expect in a tray bake.
Still, they’re very much worth the effort. The top layer is fluffy gooey coconut and the bottom layer is rather like a biscuit and both are sandwiched together with strawberry jam. Top marks Hummingbird Cafe, these are delicious!
Coconut Jam Sandwich Bars
(Recipe from the Hummingbird Bakery, Cake Days)
For the base:
30g Unsalted Butter
175g Plain Flour
1/2 Teaspoon Baking Powder
50g Caster Sugar
2 Large Egg Yolks
For the topping:
175g Desiccated Coconut
175g Caster Sugar
4 Egg Whites
50g Plain Flour
150g Strawberry Jam (I used more like 300g otherwise it seemed a bit stingey)
(9 x 12 inch Baking tray)
Preheat oven to 170 C and line a tray with greaseproof paper.
Mix together the butter, flour and baking powder until you have a crumb like consistency. Add the sugar and stir in. Tip the egg yolks into a jug and stir with 2 Tbsp of water, pour into the dry ingredients and mix well.
Press the mixture into the tin and bake for 12-15 mins or until a light golden colour. Leave to cool completely (leave the oven on).
In a saucepan mix together the coconut, sugar and one egg white with 2 tablespoons of water. Stir over a low heat until the sugar has dissolved and the ingredients form a thick paste. Add the flour and cook for a further 1 minute whilst stirring. Tip into a bowl and set aside to cool slightly.
Whip the remaining 3 egg whites until stiff stir one third into the coconut mix then fold in the remaining egg whites with a metal spoon.
Spread the jam over the base then top with the coconut mix and bake for 25-30 minutes until golden brown.
We made this yesterday and boy was it good. Thanks for sharing this. Simon