The lunch lady used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!

Let this base bake for about 15-20 minutes, or until it dons a light golden hue.

Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.

Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.

Allow it to cool, then slice and serve!

Chef’s Tips:

Modify this recipe as per your gathering’s size – it’s flexible enough to be doubled or even halved.

Don’t hesitate to get creative! Swap out the raspberry jam for another flavor or treat your slice with a chocolate drizzle for that extra indulgence.