Strawberry-Coconut Shortcake

This shortcake is easy to make. It can be made in very little time if someone just decides to show up. The sugar in the batter can be added more or less depending on the jam used. Sometimes, the store-bought jam is very sweet. Add sugar to the coconut topping if using non-sweet coconut flakes. The batter in this recipe is more like sugar cookie dough, but I use coconut oil to replace most of the butter for my choice of healthy eating. Sipping tea with this shortcake in a summer garden is delightful.

Ingredients:
1/2 cup all-purpose flour
1 tbs cornstarch
1/2 cup self-raising flour
1 egg
1/3 cup sugar
1/4 cup coconut oil
3 tbs soft butter or margarine
1 tsp vanilla
1/2 cup strawberry jam or any kind of jam your choice
Topping:
2 cups sweet coconut flakes
2 eggs

Directions:
Preheat oven to 350°.
Line an 8” x 12” baking sheet with parchment paper overlapping all 4 sides. Grease the paper with butter or coconut oil.

Combine sugar, coconut oil, egg, and butter in a mixing bowl.

 Use a handheld mixer to beat the mixture until light and fluffy. Stir in vanilla and flour. Beat until combined.

Spread the batter onto the prepared baking pan.

 Spread the jam on top of the cookie batter.

Prepare the topping in another bowl by lightly beating the eggs and then stirring in the coconut flakes.

Spread coconut topping over the jam.

Bake in preheated oven for 30 minutes.

Let cake cool and cut into slices. Serve with tea.