Preheat your oven to 180 Celsius (350F). 

Grease and line a 5cm deep, (roughly) 30cm x 20cm baking pan with parchment paper. 

For the base: In a medium-sized mixing bowl, combine your flour, sugar, vanilla and melted vegan butter with a whisk and mix well until it becomes gritty.

Add in one flax 'egg' and mould it all into a dough. 

Transfer your dough to the prepared baking pan and press it into the base so that it is firm, flat and even. Press between 0.5cm and 1cm thick, depending on how crunchy or soft you like your bases.

Bake in the oven for roughly 15 minutes, or until the perimeter of the dough is golden brown. Every oven is different so it may need slightly longer. Leave your oven on as you'll need it again soon.

For the filling and topping: Spread a thick layer of your raspberry jam/jelly over the top of the warm base. You can use less if you feel that it is too much.

In a medium-sized bowl, whisk the other two flax 'eggs' with the rest of the sugar for twenty seconds or so. Then mix in the desiccated coconut.

Spread the coconut mixture over the jam layer so that it is fully covered. 

Bake your treat in the oven again for a further (roughly 15-20 minutes), or until the coconut meringue is golden brown. Keep checking on it, so that the coconut doesn't burn. Some ovens are simply more powerful/inaccurate than others.

Allow your raspberry and coconut slices to cool completely in the baking pan. Cut into the slice sizes that you wish for and enjoy!