CAKE:

1 c. flour
1 tsp. baking powder
1/2 c. butter
1 egg
1 tbsp. milk
1/2 raspberry jam

Start your oven at 350 degrees and grease an 8-inch square baking pan. Sift flour and baking powder together. Cut in butter with pastry blender. Beat the egg slightly and stir into flour mixture along with the milk; mix well. Spread dough over bottom of baking pan. Cover with a layer of jam.

TOPPING:

4 tbsp. butter
1 egg
1 c. sugar
1 (4 oz.) can shredded coconut
1 tsp. vanilla

Melt butter; beat the egg until frothy. Then beat in sugar and melted butter. Chop coconut and mix with sugar-egg combination. Flavor with vanilla and spread on top of the raspberry jam. Bake 30 minutes; cut into 16 squares.