Preheat oven to 180°C (160°C fan/350°F). Grease and line a baking tray.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg until well combined.

In a separate bowl, sift together the self-raising flour and desiccated coconut.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Spread the mixture evenly into the prepared baking tray.

Spread the raspberry jam evenly over the top of the mixture.

Bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Dust with icing sugar, if desired, once cooled.