Raspberry Coconut Slice Recipe

My mum used to make the best ever coconut slice and was one of my dad's favourite recipes. I always think of dad whevever I make this. I can remember that often when mum made this, he would be waiting around for it to cool down enough so he could grab a piece of it to eat.
I have tasted lots of versions of this simple recipe but I believe that this one is the best around.
Whenever you are making cakes or slices, only ever use butter in your cooking as it gives it a much nicer taste and it just makes them so much better than using margarines. If you have to use a lower fat one, you can find butter that is lower in fat and still does not have oil added to it. I sometimes use one that also is lower in salt.

INGREDIENTS:
1/2 cup caster sugar
90g butter
1 egg
2/3 cup plain flour
1/2 cup SR flour
1/2 cup raspberry jam
TOPPING:
2 eggs
1/2 cup caster sugar
2 cups coconut

METHOD:
Preheat oven to moderate. 180C for normal oven or 170C for fan forced.
Lightly grease a 19cm x 29cm lamington tin.
Cream butter, egg and sugar together in a mixing bowl, using an electric mixer until light and fluffy. Sift both flours together and fold into mixture in 2 lots.
Spread the mixture into the lamington tin then top with the raspberry jam. Spread this out gently and evenly over.
Spread topping over the jam and bake for around 35 minutes or until a light golden brown on top.
Topping:
Make your topping by beating the eggs lightly with a fork in a small mixing bowl. Add the sugar and coconut and beat together.
Remove from oven and when cooled, cut up into squares.
You can substitute raspberry jam with apricot jam for a variation.