8 oz margarine
8 oz white sugar
8 oz self raising flour
2 tsp vanilla extract
160g desicated coconut
3 to 4 tablespoons of milk. Add a little more if the mixture seems too stiff.
For the topping:
4 heaped teaspoons of strawberry or raspberry jam
40g of desicated coconut for sprinkling
Preheat the oven to 180 c (fan)
Place the margarine and the sugar into a mixing bowl and whip together until combined. Add all the other ingredients and mix until they reach a dropping consistency.Pour into a greased metal tin lined with baking paper. Cook for 20 to 25 minutes, but check as your oven will be different.
Cool on on a wire rack for 20 minutes, then spread the beaten jam over the top and sprinkle with coconut.