Preheat the oven to 180°C and line a square pan 20cm x 20cm pan with parchment paper.

In a large bowl, cream butter and sugar on high until pale and creamy (around 2 - 3 minutes).

Beat in egg, one at a time.

Add vanilla and milk and stir.

Combine white flour, wholemeal flour, desiccated coconut, baking powder and sea salt in a seperate bowl, add to the creamed mixture and fold in well.

Place half the batter into the prepared tin and flatten using a wet butter knife.

Spread the jam evenly over the base, then using wet butter knife carefully spread the remaining batter over the jam layer.

Press the raspberries into the top of the batter and sprinkle generously with shredded coconut.

Bake in preheated oven for 30-40 minutes, or until golden brown. Cool completely before

cutting into squares. Store in airtight container for 4 days.