Coconut Jam Slice

1 cup (150g) plain flour 
1/4 cup (60g) caster sugar 
125g butter, melted 
1 1/4 cups (405g) strawberry jam (or replace with your own favourite jam)
2 cups (170g) desiccated coconut 
1/4 cup (60g) caster sugar 
2 eggs, whisked

Preheat oven to 180°C. Line a 16cm x 26cm slab pan with non-stick baking paper, allowing the paper to hang over the sides. Combine the flour and sugar in a bowl. Add the butter and mix until well combined. Press the mixture firmly over the base of the pan. Bake for 15 minutes or until golden. Set aside for 10 minutes to cool slightly. Spread the jam evenly over the base. To make the topping, combine the coconut, sugar and eggs. Spoon the coconut mixture over the jam, pressing down slightly. Bake for 20 minutes or until golden. Set aside in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.