Prep 25min (+1hr cooling time)Bake 40minMakes 16 serves

More a slice than a cake, I can’t believe I have only just discovered this gem from the land of the long white cloud. I can completely understand why it features fondly in the childhood memories for anyone who grew up in rural New Zealand!

Ingredients

Melted butter, to grease

Biscuit Base
100g (3½oz) salted butter, at room temperature
110g (½ cup/4oz) caster sugar
1 teaspoon natural vanilla essence or extract
3 egg yolks
225g (1½ cups/8oz) plain flour
1 teaspoon baking powder
320g (1 cup/11¼oz) good-quality raspberry jam

Coconut Meringue Topping
4 egg whites, at room temperature
220g (1 cup/7¾oz) caster sugar
1 teaspoon natural vanilla extract or essence
135g (1½ cups/4¾oz) desiccated coconut
1 tablespoon good-quality raspberry jam (see Baker's Tips)

Method

1. Preheat oven to 180°C/350°F (160°C/215°F fan-forced). Grease a 20cm x 30cm (8inx12in) slice tin with melted butter to grease and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit and allowing the paper to overhang the sides.
2. To make the Biscuit Base, use an electric mixer fitted with a paddle beater to beat the butter, sugar and vanilla until pale and creamy. Beat in the egg yolks until well combined. Sift together the flour and baking powder, add to the butter mixture and beat on low speed until just combined.
3. Press the biscuit base mixture into the prepared tin to cover evenly. Bake for 10 minutes or until starting to colour (the base won’t be cooked through at this stage). Remove from the oven and spread evenly with the raspberry jam. Set aside to cool slightly.
4. Meanwhile, use an electric mixer with a whisk attachment to whisk the egg whites in a large clean, dry mixing bowl on medium-high speed until soft peaks form. Add the sugar, a spoonful at a time, whisking well on medium-high speed after each addition. Continue to whisk until the mixture is thick and glossy, the sugar has dissolved and a trailing peak forms when the whisk is lifted. Whisk in the vanilla and then use a spatula or large metal spoon to fold in the coconut until evenly combined. Spread the meringue mixture over the raspberry jam to cover. Dot the 1 tablespoon of jam over the top of the meringue and then use a tooth pick or skewer to swirl it through the meringue mixture.
5. Return the slice to the oven and bake for 30 minutes or until golden and crisp to touch on top. Place on a wire rack and allow the slice to cool in the tin (about 1 hour).
6. Use the paper to transfer the slice from the tin to a cutting board. Cut into portions to serve.

This recipe is from Anneka's SBS Food online column Bakeproof: Meringue. Click here for more Bakeproof columns and recipes.

Photography by Alan Benson.