Serves: 12


  • 125g (½ cup) butter
  • 100g (½ cup) sugar
  • 15ml (1 tbsp) sunflower oil
  • 5ml (1 tsp) vanilla essence
  • 1 egg
  • 240g (2 cups) golden cloud cake flour
  • 15ml (1 tbsp) baking powder
  • 5 ml (½ tsp) salt
  • 65ml (¼ cup) desiccated coconut
  • 1 can (400g) ALL GOLD smooth apricot jam

Preparation method

Preheat oven to 180°c degrees. Grease and line bottom and sides of a lamington baking tin (30cm x 20cm). Cream together butter, sugar, oil and vanilla essence until light and creamy, add egg and beat well. Sift together flour, baking powder and salt, add to the creamed mixture, working the mixture into dough. Halve the dough. To one half of the dough add coconut and mix well, until coconut is evenly distributed through the dough. Place this half of the dough in the freezer for 30 minutes. Press the other dough half evenly across on the bottom of the tin. Spread with ALL GOLD smooth apricot jam. Crumble or grate the frozen dough over the top of the jam, and bake in the oven for 40 minutes or until golden and crunchy. Remove from the oven, allow to cool. Slice into 12 equal bars.

Courtesy of ALL GOLD