A lot of memories here from many years spent in NZ.
This is an "anytime" slice and it is almost a mirror copy of the original recipe from the NZ Edmonds Cook Book decades ago (as for the Oz CWA Cook Book) except that the egg shown in this recipe was doubled to 2 and separated into yolks and whites.
The egg yolks only went into the base mixture and the whites whisked to the stiff peak stage (add a squeeze of fresh lemon juice and the acid will greatly assist the aeration) then folded into the sugar and coconut mixture and then spread over the base and the slice baked until the top was the colour of lightly toasted coconut.
The image of this bakery item (as shown above) is the later commercial version with Bakers Raspberry Filling piped in a lattice prior to baking. I can see these portions currently being sold around Melbourne Cafe's from $3-$4 or $6-$8 on a Coffee and Cake offer!
Home made is the best though, however use unsalted butter for best results in the shortcrust base.
Love your work!