Preheat oven to 170°C bake.
Grease a 30cm x 20cm slice tin and line with baking paper.
In a medium-large bowl, cream Tararua Butter and Chelsea Caster Sugar or Chelsea Organic Raw Sugar until light and fluffy.
Beat in one egg yolk at a time then sift in Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well until it resembles fine breadcrumbs then press mixture evenly into prepared tin. Bake for 10 minutes then remove from the oven to cool for 5 minutes.
Increase oven temperature to 180°C bake.
In a clean bowl, beat the egg whites until stiff peaks form. Add the Chelsea Caster Sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the 3/4 cup coconut and vanilla. Spread the raspberry jam over the prepared base then spread coconut topping over. Sprinkle with remaining coconut and bake for 10-15 minutes.
Cool in the tin then remove and cut into squares. Decorate with crushed freeze-dried raspberries before serving, if desired.