All time kiwi favourite and one of my earliest favourite cakes to bake as a teenager. Using our vanilla mix, and a raspberry chia jam with a meringue topping.
Preheat oven to 180°C
Base Mix the base ingredients together and squish into a lined slice tin. Bake for 10 minutes then remove from the oven to cool for 5 minutes
Jam Blend all the filling ingredients together then pour over the base
Topping In a bowl beat the egg whites until they form stiff peaks. Add the sugar or warmed honey a little at a time, continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.
Spread coconut topping over the jam layer and bake for 15-20 minutes. Cool in the tin then remove and cut into squares. Enjoy!