It was really easy to make too (bonus!). Heres the recipe:
Prepare a lamington tin and preheat oven to 180
Bottom Layer: Top Layer:
100g butter or margarine 1 egg
1 cup sugar (I used a bit less) 1/2 cup sugar
2 eggs 1 cup coconut
1 1/2 cups self raising flour
1/2 cup of warm raspberry jam (or another flavour if you prefer)
Cream the butter and sugar together. Add eggs then flour.
Press into greased laminton tin.
Gently spread the warm raspberry jam over the bottom layer. Make sure it goes right to the edges.
Mix together the egg, sugar and coconut.
Layer it over the jam
Bake for around 30 mins or the top has turned a light brown.
Wait until its cool before slicing.