Coconut Jam Slice Recipe

Base
1 cup plain flour
1/4 cup caster sugar
125g butter, melted
1 cup strawberry jam (or replace with your own favourite jam)
Topping
2 cups desiccated coconut
1/4 cup caster sugar
2 eggs, whisked

Preparation:
Preheat your oven to 180°C and line a 16cm x 26cm slab pan with non-stick baking paper. Place the flour, sugar and butter into a mixing bowl and whisk until combined. Pour into the tin and spread evenly over the base. Bake for 15 minutes or until golden on the top.
Set aside to cool for 10 minutes.
Spread the jam evenly across the cooled cake. Now for the topping. Mix together the coconut, sugar and eggs. Spread evenly over the jam, roughing up the top so that it gets nice and crispy.
Bake for 20 minutes or until golden on top with a few browned pieces of coconut. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Slice into squares
This slice will keep well in an airtight container for up to one week.