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

Put flour, 1/2 cup sugar and salt 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 9x13 inch pan. Spread the jam on top.

Cream the softened butter with the remaining 1 cup sugar. Add the remaining 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 20-25 minutes. Cool pan on rack. Cut into squares.