Preheat oven to 180ºC (350ºF). Grease a 23cm (9in) tart tin, 2.5cm (1in) in depth and set aside. Pulse the coconut, sugar, butter, flour and egg in a food processor and blitz until the mixture resembles breadcrumbs. Set aside a quarter of the mix and press the remaining dough into the base and sides, until you have a smooth surface. Place in the oven on the middle shelf to bake for 10–12 minutes.
Mix the jam in a medium sized bowl with a spoon to loosen it and fold through the raspberries. Remove the tart tin from the oven and spread the jam across the base. Use your fingertips to scatter little clumps of the reserved pastry mix across the top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown. Remove from the oven and allow the tart to cool completely on a wire rack before removing it from the tin and onto a serving platter. Serve warm with freshly whipped cream.
