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2 cups (240g) SPAR cake flour 2 teaspoons baking powder A pinch of salt 2 tablespoons (25 ml) SPAR sugar ½ cup (125g) SPAR butter or margarine, chilled 3 large SPAR eggs, yolks and whites separated 3 tablespoons (45 ml) cold water 1 cup (200g) SPAR castor sugar 1½ cups (135g) desiccated coconut SPAR Apricot jam for filling
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