Preheat the oven to 180°c bake and line a square 20cm baking tin with grease-proof paper, then set aside.

In a medium sized bowl, beat the butter, peanut butter and sugar together with a hand-held beater (or free-standing mixer if you choose) until pale and fluffy.

Continue to beat in the egg yolks until smooth and incorporated, reserving the egg white for when we make the topping later on.

Add in the flour, baking powder and salt and mix together until a crumbly dough comes together. Press this dough into the base of your prepared baking tin and bake for 10 minutes. Remove from the oven and allow to cool slightly.

While the base is cooling, beat the egg whites with a hand-held beater until soft peaks form. While still beating, slowly add the sugar and continue to beat until dissolved and glossy.

Gently fold the desiccated coconut through the egg white mixture until just combined, then set aside while you make the peanut butter crumb.

To make the peanut butter crumb, mix together the peanut butter, icing sugar and a pinch of salt in a small bowl until it forms a crumb, then set aside.

When the base has cooled slightly, evenly cover with a layer of raspberry jam before carefully using a spoon or spatula to cover the jam with a layer of the coconut mixture. Then finally sprinkle over top the peanut butter crumb and return to the oven to bake for another 15-20 minutes or until the top crumb starts to turn a nice golden colour.

Remove from the oven and allow the slice to cool completely inside its tin before cutting and serving. Enjoy.