• 125 g softened butter
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 tsp vanilla essence
  • 1 & 1/2 cups plain flour
  • 1 tsp baking powder
  • pinch salt
  • 2 tbsp milk
  • Macaroon
  • 3 egg whites
  • 1 & 1/2 cups coconut
  • 1/2 cup sugar

Cream butter and sugar until fluffy, add egg yolks and vanilla, beating well. Add sifted flour, baking powder, salt to creamed mixture alternately with milk. Spread mixture into a greased lined baking tin. Separately beat egg whites until peaks form, gently fold in sugar and coconut to make macaroon mix. Spread raspberry jam over cake mix, then cover with macaroon mixture and bake at 180 degrees C for 30 minutes. Test with skewer. Cool in tin for 10 minutes and turn out onto cooling rack.