• Preheat oven to 180℃.
• Grease and line a 20cm square (8") baking pan with parchment paper and set aside.
• To a medium bowl, add melted butter, caster sugar and vanilla and mix to combine.
  80 g salted butter, 100 g caster sugar, 1 teaspoon vanilla extract
• Mix in the egg.
  1 egg
• Add the flour and mix to form a dough.
  200 g plain (all-purpose) flour
• Press the dough into the prepared tin, smooth the top, and bake for 10 minutes, or until just set.
• Warm the jam in a small microwave-safe bowl for 30 - 40 seconds, then stir to get a slightly more even, pourable consistency (see my notes).
  200 g raspberry jam
• Pour the raspberry jam over the warm base, and spread it into an even layer.

Coconut layer

• In a medium bowl, whisk the egg whites and caster sugar until fluffy.
  2 egg whites, 80 g caster sugar
• Mix in desiccated coconut and shredded coconut.
  60 g desiccated coconut, 60 g shredded coconut
• Spoon the coconut mixture in an even layer over the jam.
• Return to the oven and bake for 22-25 minutes, or until the coconut is golden brown.
• Allow to cool before slicing.