Raspberry Coconut Slice - makes 12

Adapted from the BBC Good Food website

Prep: 25 mins Cook: 25 mins + cooling time

Base

100g butter or dairy-free margarine

100g plain flour

100g white caster sugar

85g desiccated coconut

3 large egg yolks

4-5 tblsp Matthew's Preserves Raspberry Jam

Topping

3 large egg whites

75g caster sugar

50g desiccated coconut

 

Method

1. Heat the oven to 180C/ 160C fan/ gas 4. Grease a 20 x 23xm tin with butter and line base and sides with baking paper or use a silicon baking tin. 
2. Put flour, sugar and coconut into a bowl, mix together and rub the butter in to make coarse crumbs. 
3. Stir in the egg yolks to make a dough.
4. Press into tin evenly and spread jam over base, keeping the jam about 1cm away from the edge.
5. Whisk the egg whites until stiff, gradually adding the sugar. Fold in the coconut, then spoon over the jam. 
6. Bake for 25 mins until golden. Leave to cool and cut into slices.