Ingredients
Almond coconut topping
Method
1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) lamington pan; line base with baking paper (parchment), extending paper 5cm (2 inches) over long sides.
2.Combine half the berries, half the sugar and the juice in small saucepan; stir over low heat until sugar dissolves. Bring to the boil, then simmer, uncovered, stirring occasionally, about 20 minutes or until mixture thickens; cool 10 minutes. Stir in remaining berries.
3.Beat butter, egg and remaining sugar in small bowl with electric mixer until light and fluffy; stir in sifted flours and custard powder. Spread dough into pan; spread with berry mixture.
4.To make almond coconut topping, combine ingredients in small bowl; sprinkle topping over berry mixture. Bake about 40 minutes; cool, then cut into 16 slices.
