3 tbsp of butter, softened
¼ cup sugar
1 ¼ cups self-raising flour
1 tsp vanilla
1 ½ cups of raspberry jam
3 cups desiccated coconut
2 ¼ cups sugar
Preheat oven to 180°C
Beat the butter, sugar and vanilla to a cream, add beaten egg and then fold through flour until the mixture forms a firm base. Press into a baking-paper lined 28cm x 18cm slice tin.
Spread the jam thinly over the base.
Then mix the beaten egg, coconut and sugar together in a bowl until moist and well combined.
Carefully spread the coconut topping over the jam layer, making sure you take it right to the edges. Press down lightly with a wet hand or the back of a wet spoon.
Bake in a moderate oven 180°C for 25 mins until golden brown.
Cool in the tin and then cut into squares and store in an airtight container.