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Preheat the oven to 350°F or 180°C.
Line a tart pan with parchment paper.
Using a whisk, beat the eggs with the sugar until fully incorporated (no need to overbeat).
Add the chila jam and mix a little more.
Finally, add the shredded coconut and stir until you get a homogeneous mixture.
Pour into the prepared pan and bake for about 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove from the oven, let cool, and unmold once completely cooled.