COCONUT RASPBERRY SLICE

1½ cups (225g) self-raising flour; ½ cup (40g) desiccated coconut, ½ cup (110g) caster sugar; 125g unsalted butter, chopped and melted; 1 egg; 1 cup (320g) raspberry jam topping 1 cup (80g) desiccated coconut; 1 cup (75g) shredded coconut; 2 eggwhites; 2 tbsp caster sugar

Step 1 Preheat oven to 180°C . Place flour, desiccated coconut, sugar, butter and egg in a bowl and combine. Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.

Step 2 Cook for 15 minutes until golden brown. Spread jam over the cooked base.

Step 3 To make topping, place desiccated and shredded coconut, eggwhites and sugar in a bowl and combine. Sprinkle over the jam and cook for 12-15 minutes until golden brown.

Step 4 Set aside in the tin to cool completely before slicing to serve. Makes 20.