BOTTOM:

1 c. flour
1 tsp. baking powder
1/2 c. butter
1 egg

TOPPING:

1 c. white sugar
1/4 c. melted butter
1 egg
1 1/2 c. coconut
1 tsp. vanilla

Raspberry jam

Mix bottom ingredients together; press in 9 x 9 inch pan. Spread thin layer of raspberry jam over bottom layer. Mix the topping ingredients together. Cover the jam with the topping mixture. Bake at 350 degrees for 25-30 minutes.