3 c. flour
1 tsp. baking powder
1 tsp. salt, optional
1/2 c. sugar
1 c. finely shredded coconut
1 c. butter
2 eggs, beaten
2 tsp. vanilla
1 jar apricot jam & 1 jar pineapple jam (mixed)
1/2 c. finely chopped nuts

Sift flour; measure and sift with baking powder, salt and sugar into bowl. Blend in butter with pastry blender until mixture resembles small dried peas. Beat eggs and vanilla; add to dry mixture; blend well.

Press 3/4 dough into 11 1/2 x 17 1/2 x 1 inch pan, on bottom and sides. Sprinkle 1/2 coconut on dough. Add filling. Sprinkle with other 1/2 coconut. Roll rest of dough very thin, cut in narrow strips and make lattice-work over filling. Sprinkle with nuts. Bake for 25-30 minutes at 350 degrees.