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Cream together the brown sugar and butter until light and fluffy.
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Beat in the egg yolks and vanilla extract.
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Sift together the flour and baking powder. Fold into the creamed mixture.
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Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. Remove from oven and cool for 10 minutes.
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Spread the jam over the surface of the base.
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Whip the egg whites to soft peaks.
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Gradually beat in the brown sugar.
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Fold in the dried coconut.
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Spread carefully over the surface of the jam layer. Return to the oven for about 20-25 minutes.
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Cool completely in the pan before cutting into squares or bars. Store in airtight
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containers. Freezes well.