Step 1

Line the base and sides of a 28 x 18cm slice tin with baking paper and preheat your oven to 180 degrees.

Step 2

Place the butter, sugar, flour and baking powder into your Thermomix bowl and blitz for 10 seconds on speed 7.

Step 3

Scrape down the sides of your bowl and add the egg yolk and blitz for 7 seconds on speed 4 or until a soft dough forms.

Step 4

Press the dough into the base of the prepared slice tin. Use two metal spoons to help spread the mixture across the surface.

Step 5

Place the tray into the oven and bake for approximately 13 - 15 minutes or until the base has turned golden brown.

Step 6

Allow the base to cool for 10 minutes before adding the raspberry jam.

Step 7

To make the topping, place the caster sugar, egg and coconut into your Thermomix bowl and mix on speed two for 10 seconds or until combined.

Step 8

Sprinkle the topping over the raspberry jam and bake the slice for a further 25 minutes or until the topping turns a lovely golden brown colour.

Step 9

Remove the slice from the oven and let it cool in the tin before carefully transferring to your bench top to cut into pieces.