2 cups all-purpose flour
1 cup sugar, divided
1/2 cup unsalted butter, cold and cubed
1 tsp vanilla extract
3/4 cup raspberry jam
2 cups shredded coconut
Kick things off by preheating your oven to 350°F (175°C). Ready a 9×13-inch baking dish with a light greasing.
In a bowl, stir together the flour and 1/2 cup sugar. Introduce the cold butter to the mix until you achieve a crumbly texture.
Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.
Let this base bake for about 15-20 minutes, or until it dons a light golden hue.
Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.
Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.
Allow it to cool, then slice and serve!
Modify this recipe as per your gathering’s size – it’s flexible enough to be doubled or even halved.
Don’t hesitate to get creative! Swap out the raspberry jam for another flavor or treat your slice with a chocolate drizzle for that extra indulgence.