The first change is I used a slightly bigger pan as I wanted a thinner base. 22 X 32 cm. I lined the pan with baking paper.
The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe.
90 g butter
110 g caster sugar
50 g. SR flour
110 g plain flour
Cup of jam, Raspberry is traditional, but I used Apricot.
75 g caster sugar
180 g Coconut
Set oven to moderate, 350 FF
Beat butter, sugar and egg until well mixed. 1 minute, speed 4.
Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.
Scatter over baking paper in baking dish. Press down with damp hands to form an even base.
Bake 10 minutes
Remove and spread jam while still hot.
Mix eggs and sugar, 1 minute, speed 4
Add Coconut, fold in, speed 2 , 15 seconds
Tip on to jam and spread evenly with 2 forks.
Bake 30 minutes.
If browning too much, cover with foil
Let cool in pan.
Cut into 16 slices