|Preparation||Cooking||Start to finish|
|22 min.||30 min.||52 min.|
|1||Roll out 200 g Coconut sweetcrust pastry and line your chosen tin or mould ( rectangular here).|
Leave the spare pastry overhanging the edges and put to wait in the fridge.
|2||Preheat the oven to 390°F (200°C).|
Put 130 g icing sugar and 130 g dessicated coconut in a large bowl and mix with a whisk.
|3||Add 60 g egg white and mix with a spoon. The mixture should be fairly thick.|
|4||Take the pastry case out of the fridge and trim around the edge.|
|5||Prick all over the base with a fork or pastry pricker.|
|6||Fill with a thick layer of the coconut mixture, ensuring it is even and level.|
|7||Bake for about 30 minutes.|
|8||Leave to cool on a wire rack. Finish the cold cake with a dusting of icing sugar.|