1 c. flour
1 tsp. baking powder
1/2 c. butter
2 eggs
1 tbsp. milk
1/2 c. raspberry jam
4 tbsp. butter, melted
2/3 c. sugar
2 c. flaked coconut
1 tsp. vanilla

Measure flour and baking powder into bowl. Add butter and blend well until mixture is consistency of cornmeal. Stir in 1 egg and the milk. Mix until a soft dough is formed. Spread evenly into 8 or 9-inch square pan. Spread raspberry jam over dough. Stir together remaining egg, sugar, butter, coconut and vanilla. Spread over jam.

Bake at 350°F for 30 minutes or until top is lightly browned. Once cool, cut into 2-inch squares.