Australian-Style Coconut Squares

Ingredients

• 4 eggs
• 120 g sugar
• 100 g flour
• 2 tbsp Cornstarch
• 1 tbsp butter
• 3 tsp water
• 200 g powdered sugar
• 2 tbsp cocoa powder
• 1 Tbsp vanilla sugar
• 1 tbsp butter
• 60 g jam (e.g., raspberry)
• 250 g shredded coconut

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Separate the eggs. Beat the egg whites until stiff peaks form. Gradually pour in the sugar while continuously whisking. Alternately fold in the yolks and the flour mixed with cornstarch. Dissolve the butter in 2 tbsp hot water and fold into the batter. Pour into a baking tin lined with parchment paper, smooth the top, and bake for about 35 minutes until golden brown.

3. 3.

   Remove from the oven, let cool briefly, then flip onto a wire rack to cool completely. Cover and refrigerate overnight if possible. The next day cut the cake horizontally in half, spread jam on the bottom layer, reassemble the cake, and cut into roughly 5 cm cubes.

4. 4.

   For the glaze, mix powdered sugar with cocoa powder and vanilla sugar. Whisk in butter and about 125 ml hot water until smooth. Dip the squares in the glaze, roll them in shredded coconut, and allow to dry.