Coconut raspberry slices

300g plain flour
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted

1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.