Raspberry meringue slice

1.Grease a 19cm x 30cm lamington pan. Line base 
and sides with baking paper, extending paper 5cm above pan edges.

2.Beat butter and sugar in 
a large bowl of an electric mixer until light and fluffy. Add yolks, one at a time, beating until combined. Add combined sifted flour and powder. Beat until just combined. Press over base 
of pan. Smooth over top.

3.Cook in a moderate oven (180C) for about 15 minutes, or until lightly golden and 
firm to touch. Cool in pan. Spread over jam.

4.To make meringue, beat egg whites in a small bowl 
of an electric mixer until 
soft peaks form. With motor operating, gradually add sugar, beating until mixture 
is thick and glossy. Fold 
in coconut. Spoon over 
jam. Spread evenly to 
form small peaks.

5.Return to moderate oven (180C). Cook for about 20 minutes, or until meringue is lightly golden. Cool in pan.

6.Lift slice out of pan. 
Cut into squares.