Conventional Method

For The Base:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line an 18cm x 28cm rectangular slice tray with baking paper - allowing the edges to overhang - and set aside until needed. (See notes)
• Place the plain flour, caster sugar and the chilled butter into a food processor and process until the mixture resembles breadcrumbs.
• Add 1 egg and the vanilla extract and process until the mixture has formed into a dough.
• Press the dough firmly into the base of the prepared pan using the back of a spoon.
• Bake for 15 to 20 minutes in the preheated oven, or until it starts to turn golden.
• Spread the jam evenly over the warm base. (See notes)

For The Topping:

• In a small bowl, whisk the egg whites and caster sugar together using a whisk or handheld beaters.
• Stir the desiccated and shredded coconut through the egg white mixture and spread the mixture over the jam.
• Return the tin to the preheated oven and bake for 25 minutes, or until the top has turned a lovely golden colour.
• Allow the slice to cool completely in the tin. (See notes)
• Using the edges of the baking paper, lift the slice out carefully and transfer to a cutting board to cut into pieces.

Thermomix Method

For The Base:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line an 18cm x 28cm rectangular slice tray with baking paper - allowing the edges to overhang - and set aside until needed. (See notes)
• Place the plain flour, caster sugar and the chilled butter into the Thermomix bowl and process for 10 seconds, Speed 5 or until the mixture resembles breadcrumbs.
• Add 1 egg and the vanilla extract, and mix for 30 seconds, REVERSE, Speed 2 or until the mixture has formed into a dough.
• Press the dough firmly into the base of the prepared pan using the back of a spoon.
• Bake for 15 to 20 minutes in the preheated oven, or until it starts to turn golden.
• Spread the jam evenly over the warm base. (See notes)

For The Topping:

• Place the egg whites and caster sugar into the Thermomix bowl and mix for 20 seconds, REVERSE, Speed 3.
• Add the the desiccated and shredded coconut and mix for 15 seconds, REVERSE, Speed 2. Spread the coconut mixture over the jam.
• Return the tin to the preheated oven and bake for 25 minutes, or until the top has turned a lovely golden colour.
• Allow the slice to cool completely in the tin. (See notes)
• Using the edges of the baking paper, lift the slice out carefully and transfer to a cutting board to cut into pieces.