For the shortbread:

1. Preheat the oven to 190 degrees, or 170 if using a fan oven. Grease and line a 20 x 20cm square baking tin with parchment paper, ensuring there are a few centimetres of paper hanging over the edge.

2. Melt the butter in a saucepan over a medium heat or in the microwave, then set it aside to cool.

3. In a large bowl, sift the flour and salt, and add the sugar. Pour in the cooled melted butter and mix until just combined. The dough should look like wet sand. Alternatively, put all of the ingredients in a food processor and pulse until the mixture just comes together.

4. Gently press the shortbread dough into the prepared tin and smooth the top with a palette knife or back of a spoon to even out the surface. Bake in the preheated oven for 20 minutes.

5. Remove from the oven and set aside to cool slightly while making the topping.

For the topping:

1. Reduce the oven temperature to 170 degrees, or 150 fan. Whisk the eggs and sugar together in a large bowl for about five minutes until pale and tripled in size. Alternatively, use a stand mixer or electric whisk.

2. Add the vanilla and lemon juice, then sift in the flour and baking powder. Add the coconut and fold everything together until just combined. Add the raspberries, and fold through gently to avoid breaking up the raspberries too much.

3. Scrape the mixture on to the cooled shortbread base and spread it out. The raspberries will sink a little once baked, so don’t worry too much about the presentation of the top, but try to ensure they are evenly distributed.

4. Bake in the preheated oven for one hour, until the top is golden and cooked through, or until a skewer inserted into the centre comes out clean. The top will be cracked a little.

5. Remove the tin from the oven and allow it to cool completely.

6. Remove the coconut raspberry shortbread from the tin and cut into 10 bars to serve.