Ingredients
- 2 cups all-purpose flour
- 9 tbsp unsalted butter, at room temperature
- ¾ cup white sugar
- 3 egg yolks, at room temperature
- ½ tsp vanilla extract
- 2 tsp baking powder
- ¾ cup raspberry jam
Coconut Topping Ingredients
- 3 egg whites, at room temperature
- 1 ¼ cups shredded coconut
- ¼ cup white sugar
- 1 tsp vanilla extract
Instructions
Equipment
Method
Set the EGG for indirect cooking with a convEGGtor at 300°F/150°C.Â
Lightly grease a Big Green Egg Rectangular Drip Pan. Line with parchment paper, leaving a bit of paper overlapping the edges. Combine the butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour and baking powder in a small bowl; fold into the creamed mixture until it comes together as a dough. Press into the lined baking pan; prick all over with a fork. Bake in the EGG for about 10 minutes. Remove from the EGG and spread with raspberry jam.
For the coconut topping, beat the egg whites in a bowl until soft peaks form. Add sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with the meringue. Bake for about 20 minutes until the meringue topping takes on a light brown color. Cool in the pan for 2 to 3 minutes, then carefully lift out the cake using the parchment paper and move to a wire rack. Once cooled, cut into squares.