Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

Add the self-raising flour and desiccated coconut to the wet ingredients. Mix until just combined.

Press half of the mixture into the prepared baking sheet to form an even layer.

Spread the raspberry jam evenly over the base layer.

Crumble the remaining mixture over the jam layer.

Bake for 20-25 minutes, or until golden brown.

Let cool completely before cutting into bars.