Raspberry Coconut Slice
Makes about 18 pieces
Cream 90g butter with 1/3 cup brown sugar. Add one egg yolk and 1 cup of plain flour, mix until combined. Press into a greased and lined 16 x 26cm shallow baking pan. Bake at 180C for 20 min. While warm, top with 3/4 cup raspberry jam.
Beat 3 egg whites until stiff, gradually beat in 1/4 cup of caster sugar, fold through 1 1/2 cups coconut. Spoon over the jam and bake at 180C for 12-15min, or until golden. Cool slightly and cut into squares to serve.