Recipes by Di Swann
1. In a bowl, beat the butter with 1/2 cup of the sugar until light and creamy. Add egg yolks and vanilla essence and beat well. Fold in sifted flour alternately with the milk to form a stiff mixture.
2. Spread the mixture into a baking paper lined 20cm x 30cm slice tin, spread with Rose's Traditional Apricot Conserve.
3. In a clean bowl beat the egg whites until stiff but not dry. Add remaining 1/4 cup of caster sugar and beat until thick and glossy. Fold in the coconut and spread over the slice. Scatter with almonds. Bake in an oven preheated to 180°C for 30-35 minutes.
4. Cool on a wire rack, and cut into squares to serve. Store in an airtight container.