The lunch lady used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!

2 cups all-purpose flour
1 cup sugar
3 eggs
1/2 cup cold, cubed unsalted butter
1 tsp vanilla extract
3/4 cup raspberry preserves
2 cups shredded coconut
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix flour and 1/2 cup sugar. Add cold butter, blend into crumbs.
3. Beat 1 egg and vanilla. Add to flour-butter mix. Press into pan for the base.
4. Bake base for 15-20 mins until lightly golden.
5. Spread raspberry jam over baked base. Whisk 2 eggs and 1/2 cup sugar. Add in coconut. Pour coconut-egg mixture over jam.

6. Bake for 20-25 mins until coconut is golden.
7. Cool in pan, then cut into slices.
Note: This recipe can be easily doubled or halved according to your needs. Additionally, feel free to experiment with different flavored jams or even add a drizzle of melted chocolate on top for an extra touch of decadence.

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