Flout (all-purpose) 1 cups
Sugar (granulated) 1/3 cup
Egg yolk 1 number
Raspberry jam 1/3 cup
Condensed milk (sweetened) 1 can (300 ml)
Coconut flakes (sweetened) 2 cups
Chocolate (semi-sweet) 5 ounces
Butter 1 tablespoon
Method of Preparation
Heat the oven and bring it 350 F. Add flour and sugar to a bowl and stir well. Add cup of butter cut into mixture until mixture is crumbly. Add egg yolk and stir. Pour the mixture into the bottom of a 9×9-inch baking pan and press the mixture.
Bake for 18 to 20 minutes or until crust start to turn golden. When the crust is hot, spread jam over the crust. Add condensed milk and coconut to a bowl and mix well. Spread this milk-coconut mixture over the jam gently.
Return the pan to oven bake for another 25 minutes or until the surface is golden and firm. Remove from oven and transfer to wired rack for cooling completely. Melt semi-sweet chocolate and 1 tablespoon of butter on the top of a double boiler over hot water (not boiling water), and stir well.
Spread this melted butter-chocolate mixture over the coconut layer. Refrigerate for making the chocolate to harden. Remove from refrigerator and cut into squares after 15 minutes.