1. For the base: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 20 cm | 8" square cake tin with greaseproof paper.
2. In a large mixing bowl, whisk together the icing sugar, flour, and desiccated coconut. Stir in the metled butter until the mixture resembles wet sand. Turn out into the tin and pack down flat with the back of a tablespoon.
3. Bake until dry and set, about 10-12 minutes. Remove to a wire rack.
4. For the topping: Spread the jam over the warm base. In a mixing bowl, whisk together the egg, sugar, and almond extract. Add the shredded coconut, whisking to combine.
5. Spoon the topping over the jam, spreading it out as evenly as possible.
6. Bake until golden-brown on top, about 12-15 minutes. Remove from the oven to a wire rack to cool completely before slicing and serving.
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