Coconut Peach Shortcake

I borrowed this neat little book SWEET! by Sally Wise from the library. I thought I would start this the Coconut Peach Shortcake as it was a simple recipe and I had everything in the pantry - bonus!

COCONUT PEACH SHORTCAKE

60g butter softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon zest (nb. I used orange as that what was in the fruit bowl)
1 tablespoon milk
1 1/2 cups self-raising flour
400g tinned or preserved peach slices

TOPPING
1 egg white
1/2 cup sugar
1 cup desiccated coconut
1/2 cup crushed cornflakes

Heat oven to 180C.
Grease a slice tin (18x28cm)
Cream butter and sugar, add egg and whisk well.
Stir in lemon zest and milk, then fold in the flour with a metal spoon.
Drain peaches and pat dry with a paper towel.
Press dough into prepared tin and arrange peaches on top.

TOPPING
Beat egg white until soft peaks form.
Gradually add sugar and beat until soft peaks form again.
Fold in coconut and cornflakes.
Spoon topping over the peaches and bake for 30 minutes or until topping is set.

Cut into squares to serve.

Easy to make and great to eat - this is my kind of recipe! The book is filled with 260 fab looking recipes so I'm sure there will be more to come.