Base:
2 cups plain flour
1/2 cup caster sugar
125g butter
1 egg
pinch salt
2 tsp vanilla essence
Topping:
3/4 cup raspberry jam
2 cups (c200g) desiccated coconut
1/2 cup sugar
2 eggs
Oven at 180ºc, and 10″ square pan lined.
For the base – rub the butter, sugar and flour into ‘breadcrumb’ consistancy. Add the egg, and pull into a dry-ish flaky dough – don’t overwork here – you don;t want a silky smooth pastry dough – it’ll get tough.
Spread over the bottom of the lined tin. blind bake for 15-20 mins till golden.
Whilst its still warm (but not fresh from the oven) spread the jam on top. Jam to the edges – it’ll stick in the pan lining a bit, but makes all peieces nicer.
for the coconut topping – beat the sugar and eggs till smooth abd shiny. Fold in the coconut and spread over the jammy base. Press it down so its flat and even.
Bake for another 25 minutes until golden topped.
Let it cool in the pan completely, then cut into squares.
Notes –
base is a bit heavy – maybe swap out for a shortbread, or maybe add some rice-flour?
I added more coconut and it was a bit too flakey – next time -50g coconut for a more together topping.