Ingredients
- desiccated coconut 50g, plus 2 tbsp to serve
- salted butter 125g cold, diced
- plain flour 100g
- spelt or wholemeal flour 75g
- golden caster sugar 50g
- pink grapefruit 1, zested
- icing sugar to serve
TOPPING
- eggs 4 large, 2 separated
- golden caster sugar 200g
- cornflour 25g
- plain flour 25g
- pink grapefruit 2 large, juiced to make 200ml, measured after sieving out the bits
- lemon 2, juiced to make 50ml
- pink and orange food colouring a few drops (optional)
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 23cm square, shallow tin with baking paper. Toast the coconut in a dry frying pan, stirring regularly until lightly browned. Put the butter, flours, sugar and half the toasted coconut in a food processor and whizz until the mixture comes together as a dough. Tip out of the machine and knead in the remaining coconut and grapefruit zest by hand. Press into the prepared tin as evenly as you can to make a flat base. Bake for 12-15 minutes or until lightly golden. Use the separated egg yolks from the topping to brush all over the base, then put back into the oven for another 5 minutes or until crisp.
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Step 2
Meanwhile, make the topping. Whisk the 2 egg whites, 2 whole eggs, sugar and flours together until smooth. Whisk in both juices, plus a little food colouring, if you like, to get a pink, peachy hue.
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Step 3
When the base comes out of the oven, lower the oven to 180C/fan 160C/gas 4. Give the topping a quick whisk, then pour the topping mixture over the base through a sieve, while the base is still hot. Bake for 12-15 minutes or until the topping is set and doesn’t wobble too much when shaken. Sprinkle with the last 2 tbsp of coconut and cool, then chill for 1 hour. To serve, dust a little icing sugar over the top and cut into squares.
Nutritional Information
- Kcals 218
- Fat 10g
- Saturates 6.2g
- Carbs 27.4g
- Sugars 17g
- Fibre 1.4g
- Protein 3.7g
- Salt 0.2g
