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Preheat oven to 170 degrees fan bake
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Grease and line a 20 cm square baking tin. Make sure you have some overhang with the baking paper as this helps remove the slice later.
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In a large bowl, mix the icing sugar, flour and coconut together.
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Add the melted butter and stir. It should look like wet sound now.
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Take this mixture and place into the baking tin. Press down to make it even and compacted.
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Bake for 10 minutes, or until slightly golden on the edges.
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Take from the oven and spread over the jam straight away while warm. Try and get it as even as possible here. Set aside.
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In a bowl, add the egg, sugar and vanilla, whisk firmly for around 30 seconds until combined.
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Stir through the shredded coconut.
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Spread the coconut mixture over the jam layer.
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Don’t worry if it is a little bit patchy.
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Bake for another 10-15 minutes, or until the topping is golden brown.
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Take out from the oven and leave in the pan to cool.
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Once cool, cut into slices and serve.