Raspberry and coconut slice

Ingredients

• 110g golden caster sugar
• 2 eggs
• raspberry jam
• 180g desiccated coconut

Method

1. Preheat your oven to 180 degrees celsius.
2. Make a shortbread base.
3. Whisk together the 2 remaining eggs & the other 110g of sugar.
4. Stir in your desiccated coconut.
5. Spread your raspberry jam all over the base as evenly as you can.
6. Spread your coconut mixture over the jam evenly.
7. Place back in the oven for a further 20 - 25 minutes or until golden.
8. Allow to completely cool in the baking tin before removing and cutting into slices.