Preheat oven to 180 degrees celsius. Place 2 cups plain flour, 1 cup desiccated coconut, 1 cup caster sugar & 200g melted butter in a bowl & mix to combine. Press mixture into a lined 20x30cm tin. Bake for 15-20 minutes until golden. Set aside to cool. Top the slice base with 2 sliced peaches, 2 sliced nectarines & 150g frozen raspberries. To make the topping, combine 1 and 1/2 cups desiccated coconut, 1/2 cup caster sugar, 2 teaspoons vanilla & 3 egg whites in a bowl. Spoon topping over the fruit. Bake for 30 minutes or until golden.