Coconut Corners

For the coconut corners, line the baking tray with baking paper. Preheat the oven to 180 °C (top/bottom heat). In a bowl, beat the butter, powdered sugar, salt and lemon zest until fluffy and slowly add the egg yolks. Gradually add Fini’s Feinstes flour and the whole eggs and mix to a smooth dough. Spread the mixture about 1 cm thick on the prepared baking sheet and bake in the preheated oven for about 15-20 minutes. Then spread a thin layer of the smoothly stirred currant jam on top.

For the topping, beat the egg whites until stiff. Slowly add the granulated sugar and continue beating. Finally, fold in the coconut flakes. Spread the coconut mixture on the sheet cake, smooth it out and bake at 160 °C (top/bottom heat) for another 15 minutes (the surface should not get too dark). When cooled, cut into triangles and finally dip the coconut corners in chocolate icing.

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