The Lunch Lady Used To Cook This, And I Feared The Recipe Was Lost.

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The Lunch Lady Used To Cook This, And I Feared The Recipe Was Lost.

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:

  1. Kick things off by preheating your oven to 350°F (175°C). Ready a 9×13-inch baking dish with a light greasing.
  2. 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.
  3. Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.
  4. Let this base bake for about 15-20 minutes, or until it dons a light golden hue.
  5. 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.
  6. Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.
  7. Allow it to cool, then slice and serve!

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