1 3/4 c. flour
1 1/2 c. sugar, divided
1/2 c. butter
4 eggs
1/2 c. seedless red raspberry jam
1/4 c. butter, softened
1 1/2 c. shredded coconut

Put the flour and 1/2 cup sugar in a mixing bowl and blend well. With a pastry blender cut in the 1/2 cup butter until the particles are quite fine. Add 1 lightly beaten egg and toss to mix. Gather the mixture together, working quickly with your hands to form a dough. Press the mixture evenly on the bottom of a lightly buttered 10 x 15 inch pan. Spread jam on top. Cream the softened butter with the remaining 1 cup sugar. Add the remaining 3 eggs one at a time, beating after each addition. Beat until light and creamy. Add the coconut and mix well. Spread over the jam layer. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Cool the pan on a rack. Cut in squares.