Beat butter and sugar together until light and creamy. Beat in the 2 egg yolks well, then fold in the flour. Grease an oven tray (20cm x 30 cm approx), transfer the base mixture to the tray and press evenly over the base of the tray with liberally-floured fingers. Spread with a thin layer of raspberry jam (slightly warm the jam to soften it if it is too stiff to spread easily)..

Beat the egg whites in a bowl until frothy, add the sugar and beat till thickened but not stiff. Fold in the coconut, spoon onto the jam layer and spread it more or less evenly with a fork. Bake at 350° for about 20 minutes.

Allow to cool a little, then cut into fingers, remove from tray and cool completely on a rack before storing.