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Preheat oven to 180°C. Grease and paper line a 28 cm x 18 cm slice pan (ensure paper extends 5 cm above the top of the pan).
Combine the biscuit crumbs and butter and press into the base of the pan. Chill.
Beat the egg whites just until stiff peaks form. Gradually add the sugar beating well between each addition. Sift over the flour and fold through with the coconut and vanilla. Spread over the crumb base and bake in the preheated oven for 20 minutes. Remove and cool in pan for 20 minutes.
Beat together the egg yolks, extra butter and sugar. Stir through the melted chocolate. Spread over the coconut layer and dot with raspberries. Bake for a further 45 minutes. Cool completely in pan on a wire rack. Cut into pieces and store in an airtight container, chilled, until required. Stand at room temperature for 30 minutes before serving.