Preheat your oven to 180 degrees celsius.

Grease a rectangular baking tin (around 12 x 10 inches - it wouldn't matter if you had a bigger or smaller tray really, or if it was a different shape, you will be able to judge).

Mix together your gluten free flour, 110g of sugar & your dairy free hard margarine until it forms a breadcrumb consistency. (I used an electric whisk for this)

Add your vanilla extract and 1 egg to your mixture & mix until it forms a dough like consistency. (I used an electric whisk for this)

Bring together the dough into a lump with your hands.

Press the dough into your prepared baking tin evenly and bake in the oven till slightly golden.. this will take about 15 minutes.

After 15 minutes take the baking tin out of the oven and put to one side briefly.

Whisk together for 2 remaining eggs & your other 110g of sugar.

Stir in your desiccated coconut. (This is now ready to spread)

Spread your raspberry jam all over your base as evenly as you can (it should be slightly warm still, no worries if it isn't this time though).

Spread your coconut mixture over the jam & base evenly.

Place back in the oven for a further 20 - 25 minutes or until golden.

Allow to completely cool in the baking tin before removing and cutting into slices.

Enjoy!