1 pkg. yellow cake mix (without pudding)
1/2 c. butter, melted
2 eggs, separated
1/2 c. sugar
1 c. chopped walnuts
1 c. raspberry preserves
1/2 c. flaked coconut

Preheat oven to 350 degrees. Combine cake mix, butter and egg yolks in large bowl. Beat at low speed for 1 minute. Spread in ungreased 9x13 inch pan. Bake 15 minutes or until lightly browned. Using clean medium bowl and beaters, beat egg whites on high speed until foamy and doubled in volume. Beat in sugar; continue beating until meringue forms firm peaks; fold in walnuts. Spread preserves over crust. Sprinkle with coconut. Spread meringue over top. Bake 25 minutes longer. Cool in pan. Cut in 1 1/2 x 1 inch bars. Makes 48 bars.