1. Take a baking tin that's approximately 27.5 x 17.5 cm and line with baking paper.

2. Preheat oven to 160°C / 140° Fan /Gas 3 /325°F.

Make the base

1. Put the butter, sugar, and vanilla extract in a mixing bowl and, preferably using electric beaters, cream together until soft and light.

2. Add the egg yolks to the bowl along with approx. 1 tablespoon of the measured flour. Beat again until combined, then add the milk with another tablespoon of the flour and beat again.

   Whisk or fold in the remaining flour plus a pinch of salt: the mixture will be very stiff but this is how it should be.

3. Spoon blobs of the mixture over the base of the prepared tin then spread as evenly as you can, making sure you go right into the corners.

   Tip: use the back of a metal spoon, occasionally dipping it in water and shaking off excess, to more easily spread the mixture.

Make the meringue

1. Put the egg whites in a clean bowl and using clean beaters, ideally electric, whisk until stiff.

2. Stir in the sugar a tablespoon at a time, then fold in the desiccated coconut.

Assemble and bake

1. Spread the meringue over the base.

   If using flaked almonds or glacé cherries sprinkle them over the top.

   If using coconut flakes see NOTE below: don't add now or they'll burn.

2. Put in the preheated oven and bake for 35 minutes.

   NOTE if using coconut flakes: take out of the oven after 32 minutes, sprinkle on top then return to the oven for another 3 minutes.

   When done the meringue should be lightly browned, firm and crispy on top.

3. Remove from the oven but leave in the tin. Place on a wire rack until completely cold before peeling back the paper and cutting into 12 - 16 slices.

4. Stored in airtight container the slices should keep for 2 - 3 days.