In a bowl mix together coconut, 1 egg, 1/2 cup sugar and cocoa. Beat until well mixed then set aside. Preheat oven to 180 degrees C.
Cream butter and sugar. Add beaten egg and vanilla. Add sifted flour and mix to a stiff dough. Roll mixture out flat onto a greased Swiss roll tin tray, spread with raspberry jam then the coconut egg mixture.
Bake in preheated oven for 15-20 minutes. Allow to cool then cut into pieces to serve.