2 cups of regular flour
1 cup of sugar, separated into parts.
3 huevos
1/2 cup of cold unsalted butter, cut into small pieces.
1 teaspoon of vanilla extract
3/4 of a cup of raspberry jam
2 cups of grated coconut
Instructions:
Start by heating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly greasing it.
Mix the flour and 1/2 cup of sugar in a bowl. Add the cold butter to the mixture until it becomes crumbly.
Mix one egg and vanilla. Combine this with the flour and butter mix, then press it onto the bottom of your baking dish.
Bake the base for 15-20 minutes until it turns a light golden color.
After baking, spread raspberry jam generously on the base. Combine the last 2 eggs and 1/2 cup of sugar, then gently mix in the coconut. Put this mixture of coconut and egg on top of the jam.
Put it back in the oven and bake for another 20-25 minutes until the coconut topping turns golden brown.
Let it cool down, then cut it and serve!
Chef's Advice:
Change this recipe according to the number of people you are cooking for – you can easily make more or less by doubling or halving the ingredients.
Feel free to be imaginative! Replace the raspberry jam with a different flavor or add a chocolate drizzle to make it even more delicious.
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