1-1/4 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup butter
1 egg yolk
1/3 cup raspberry jam
1 (300 ml) can sweetened condensed milk
2 cups sweetened coconut flakes
5 ounces semi-sweet chocolate
1 tablespoon butter
Pre-heat oven to 350 F.
Stir together sugar and flour. Cut in 1/2 cup butter
until mixture is
crumbly. Stir in egg yolk. Press mixture into the bottom of a 9x9-inch baking
pan. Bake 18
to 20 minutes or until crust starts to turn golden. Spread jam over the hot
bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to
bake another 25 minutes or until the surface is golden and firm. Remove from
set on a wire rack to cool completely.
In the top of a double boiler over hot
water, melt semi-sweet chocolate and 1 tablespoon butter; stir.
over coconut layer. Refrigerate to allow chocolate to harden.
Remove from refrigerator
15 minutes before cutting into squares.