Ingredients
125g butter
1/2 cup (100g) caster sugar
1 egg, lightly whisked
1/4 cup (30g) Dutch cocoa powder
1/4 cup (40g) plain flour
1/2 cup (90g) raspberry jam
Coconut topping
2 eggs, lightly whisked
3/4 cup (155g) caster sugar
3/4 cup (150g) plain flour
3/4 cup (65g) desiccated coconut
1/2 cup (30g) flaked coconut
Method
1. Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan with baking paper, allowing the sides to overhang.
2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and beat until well combined. Add the cocoa and flour and stir to combine. Spoon into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 10 minutes or until firm to the touch. Remove from oven and set aside.
4. To make the coconut topping, whisk the eggs and sugar in a large bowl until well combined. Add the flour and desiccated coconut and stir to combine.
5. Spread the jam evenly over the base. Spoon coconut mixture over the jam layer. Sprinkle evenly with the flaked coconut. Bake in oven for a further 30 minutes or until lightly golden and cooked through. Remove from oven and set aside in pan to cool completely. Cut into squares to serve.
