Ingredients

1 cup caster sugar

1 cup desiccated coconut

2 cups plain flour

200g butter, melted

1 cup raspberry jam

3 cups shredded coconut

2 egg whites, lightly beaten

Preparation

  1. Preheat oven to 180ºC
  2. Place the sugar, coconut, flour and butter in a bowl and mix until combined
  3. Press mixture into a 20cm x 30cm lightly greased tin and bake for 20 minutes or until golden brown
  4. Allow to cool slightly and spread the base with jam
  5. Place the coconut and eggwhites into a bowl and mix until well combined
  6. Spread over the jam and bake for a further 25 minutes or until topping is golden
  7. Allow to cool completely in the tin before slicing