3/4 c. (1 1/2 sticks) corn oil butter
3/4 c. sugar
2 eggs, separated
1 1/2 c. sifted flour
1 c. chopped walnuts
1 1/2 c. raspberry preserves
1/2 c. flaked coconut

Cream butter and 1/4 cup of the sugar until fluffy, beat in egg yolks (save whites). Blend in the flour. Spread mixture evenly into ungreased 13"x9"x2" pan. Bake for 15 minutes at 350 degrees or until golden brown. While this layer bakes, beat egg whites until foamy and double in volume in deep, small bowl. Beat in remaining 1/2 cup sugar until meringue peaks. Fold in walnuts; spread preserves over baked layer, sprinkle with coconut. Spread on meringue layer. Bake at 350 degrees for 25 minutes.