You will need:
1/2 cup castor sugar
1/3 cup self-raising flour
2/3 cup plain cake flour
1/2 cup raspberry jam
1/3 cup castor sugar
2 cups coconut
Grease a 19cm x 29cm square pan or you can use lamington pan.
Cream butter, sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours in 2 batches. Spread mixture evenly over base of prepared pan. Spread evenly with jam, then topping. Bake in moderate oven for about 35 minutes. Cool in pan, cut when cold.
Beat eggs lightly with fork in bowl, beat in sugar and coconut.
Substitute apricot for raspberry jam if you like, and use 1 cup of coconut and 1 cup of packaged ground almonds instead of 2cups of coconut.
You can keep this slice for 3-4 days.