Coconut and pink grapefruit slices

1 HOUR 15 MINUTES CUTS INTO 16 SQUARES | EASY

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)

• Heat the oven to 200C/fan 180C/gas 6 and line a 20cm 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.

• 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.

• 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.

PER SERVING 218 KCALS | FAT 10G SATURATES 6.2G | CARBS 27.4G | SUGARS 17G FIBRE 1.4G | PROTEIN 3.7G | SALT 0.2G