• 150 g butter
• ¼ c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 1 ¾ c flour
• 1 tsp baking powder
• ¼ c milk
• ½ c raspberry jam
• 2 c frozen raspberries
• For the topping:
• 100 g butter
• ¾ c caster sugar
• 2 eggs
• 3 c long thread coconut
• ½ c flour

Preheat the oven to 180 C, and prepare a 23 x 30 cm baking pan.

Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat until combined.  Fold in the flour and baking powder, then mix in the milk.  (The mixture will be soft.)

Dust your fingers with flour and then press the mixture into the baking pan.  Spread with jam and sprinkle the raspberries over evenly.

To make the topping, cream the butter and sugar add the eggs and then fold through the coconut and flour.  Spread this gently over the raspberries and bake for about 35 mins.