This is a great quick back for this time of year. I have made it twice just this last month and had many compliments for it at a family bash the other week.
1 shortcrust pastry case (or ready roll)
5 tbsp raspberry jam
85g caster sugar
85g desiccated coconut
20g self raising flour
Icing sugar to dust
Preheat the oven to 180c (160c fan).
Spread the jam evenly over the pastry case.
In a bowl mix all the ingredients together and spread on top of the jam.
Bake for 35-40 minutes or until golden brown.
Once cool dust with icing sugar.