Rub the butter or margarine into the
itself-raising flour, then stir in 50 g/2 oz of the sugar. Beat
together the egg yolks and 45 ml/3 tbsp of the water and stir into the
mixture. Press into the base of a greased 30 x 20 cm/12 x 8 in Swiss
roll tin (jelly roll pan) and prick with a fork. Bake in a preheated
oven at 180°C/350°F/gas mark 4 for 12 minutes. Leave to cool.
Place the coconut, the remaining sugar and water and one egg white in
a pan and stir over a low heat until the mixture becomes lumpy without
letting it brown. Leave to cool. Mix in the plain flour. Whisk the
remaining egg whites until stiff, then fold into the mixture. Spread
the jam over the base, then spread with the coconut topping. Bake in
the oven for 30 minutes until golden brown. Leave to cool in the tin
before cutting into bars.