This is an old favourite I used to make in my Bedourie Camp Oven years ago in a square cake tin.

INGREDIENTS
Base
90g of softened butter
1/2 cup of caster sugar
1 egg
1/3 cup of self raising flour
2/3 cup of plain flour

Filling
3/4 - 1 cup of raspberry jam

Topping
2 large eggs
1/3 cup of caster sugar
2 cups of desiccated coconut

METHOD
With this quantity of ingredients grease and line a 17 x 28 cm slice pan with baking paper, leaving an overhang for easy lifting out.

Beat butter, sugar and egg until light and fluffy. Add in sifted flours, in 2 batches. Beat well, spread mixture over base of pan.

Spread Raspberry jam evenly over mixture.

Whisk eggs with a fork, add sugar and coconut. Mix to combine. Crumble evenly over top of jam. Bake for about 40-45 mins. (If over browning, cover with baking paper at the 20- 30 min mark).

Cool completely in pan. Cut cool slice into pieces. Store in an air tight container.

I put it on my Facebook page Kev and even one of my kids said they haven’t had it for years.