Preheat the oven to 180°C.
Cream the butter and caster sugar for the base until pale and soft.
Beat in the egg gradually and add the vanilla extract.
Sift and stir the dry ingredients into the creamed mixture.
Add 50ml of milk to moisten and spread the mixture into a 20x30cm tin.
Spread jam over the base and sprinkle with 250g of raspberries.
Cream the topping butter and sugar until light and pale.
Gradually beat in the eggs.
Fold in the desiccated coconut and 60g of rice flour.
Spread the topping over the raspberries and bake for 35-40 minutes.
Cool in the tin and cut into 24 pieces.