RASPBERRY COCONUT SLICE



1 cup (220g) caster (superfine) sugar
1 cup (80g) desiccated coconut
2 cups (300g) plain (all-purpose) flour
200g butter, melted
1 cup (320g) raspberry jam

coconut topping

3 cups (225g) shredded coconut
2 eggwhites, lightly beaten

Preheat oven to 180ºC (350ºF).

 Place the sugar, coconut, flour and butter in a bowl and mix until combined. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow to cool slightly. Spread the base with the jam.

To make the coconut topping, place the coconut and eggwhites in a bowl and mix well to combine. Spread over the jam and bake for 25 minutes or until golden.

 Allow to cool completely in tin before serving. Makes 18.