Raspberry jam coconut slice

Ingredients

• 90g butter
• 1 10g caster sugar
• 1 large egg
• 35g self-raising flower
• 100g plain flour
• 4 tsp custard powder
• 220g raspberry jam
• Coconut Topping
• 160g desiccated coconut
• 55g caster sugar
• 2 large eggs, beaten lightly

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Preparation

• Preheat the oven to 180°C/160°C/350°F/Gas mark 4. Sift the flours and custard powder together into a bowl and set aside. Beat the butter, sugar and egg until light and fluffy. Fold in the sifted flours and custard powder until fully combined.
• Spread the dough evenly into the prepared baking tin. (The dough does look sparse but it will fully coat the base completely.) Spread the jam carefully over dough base.
• Make the coconut topping by incorporating all the topping ingredients together then sprinkle the topping over the jam. Place into the preheated oven on a middle shelf to bake for approximately 40 minutes or until fully baked.