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1
Preheat oven to 180u00b0C (350u00b0F) and grease and line an 8x8 inch square pan.
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2
Place butter, flour, cornstarch, sugar and salt into a large bowl or the bowl of your stand mixer and mix on medium-high speed for 3-4 minutes until you have coarse breadcrumbs and an even, crumbly mixture. Add vanilla extract and mix for around 30 seconds to incorporate it.
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3
Tip shortbread into prepared pan and press mixture into a level layer with the bottom of a cup, spatula, or clean hands. Press it in pretty hard! It should look smooth and tightly packed.
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4
Place in the oven for 12-15 minutes until slightly puffy and it feels slightly firm. You're not looking for any colouring at this stage. Remove from the oven and set aside with you prepare the topping.
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5
For the topping, place the jam in a medium-sized bowl and microwave for 10-20 seconds, just to make it easier to spread. Spoon the jam on top of the shortbread and smooth into a level layer with a spatula, covering all of the shortbread.
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6
Place into the oven for 15-20 minutes until ever so slightly golden around the edges and the jam is bubbling all over. Leave to cool for 30-40 minutes before sprinkling desiccated coconut all over the jam.
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7
Leave to cool completely before transferring to a cutting board to slice into 9-12 bars. Raspberry Coconut Bars will keep in an airtight container, at room temperature, for 4 days.
