A winning combination of nostalgic flavours, this dessert is an instant crowd-pleaser. ½ cup (110g) caster sugar and melted 1 egg raspberry jam
2 egg whites
STEP 1 Preheat the oven to 180°C. Place the self-raising flour, desiccated coconut, caster sugar, unsalted butter and egg in a large bowl and mix to combine. Using the back of a metal spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. STEP 2 Place in the oven and cook for 15 minutes or until golden brown. Spread the raspberry jam in an even layer over the base. Set aside to cool completely. STEP 3 While the base is cooling, make the topping. Place the desiccated and shredded coconut, egg whites and caster sugar in a medium bowl and mix until combined. Sprinkle the coconut mixture over the jam and cook for 12–15 minutes or until golden brown. STEP 4 Set aside in the tin to cool completely before slicing to serve. Makes 20.