by Stef

Ingredients:

For the base:

• 65g icing sugar
• 140g plain flour
• 70g desiccated coconut
• 115g butter, melted

For the filling and topping:

• 135g raspberry jam
• 1 egg
• 50g caster sugar
• 1/2 teaspoon vanilla extract
• 90g desiccated coconut

Method:

1. Heat the oven to 180c. Line a baking tin with greaseproof paper

2. In a large bowl, mix together the ingredients for the base

3. Tip the base mixture into the baking tin and press down with the back of a spoon, until it is around 1cm thick

4. Bake the base in the oven for 10 minutes

5. Whilst the base is baking, whisk together the egg, caster sugar and vanilla extract. Mix in the desiccated coconut

6. After 10 minutes, take the base out of the oven. Spread a thick layer of jam over the base, then add the topping mixture. Make sure the jam layer is completely covered

7. Put the tin back in the oven and bake for 10 – 15 minutes until the topping is golden brown

8. Leave to cool before cutting into slices