125 grams butter
1 ½  cups plain flour
½ cup sugar
1 ½ teasp. baking powder
1 egg

Beat butter and sugar to a cream, add the egg and beat well.
Add the flour and baking powder.

Spread in a swiss roll tin and cover with raspberry jam.

Mix together:
1 cup coconut
½ cup sugar
1 egg

Spread on top of the jam.

Bake ½ hour in moderate oven or until topping is golden brown.

Allow to cool before cutting into slices.