1 lg. egg
1 c. flour, sifted
1 tsp. baking powder
1 stick butter, softened
1 tbsp. milk
1/2 c. raspberry jam

Beat egg with milk, set aside. Sift flour and baking powder together into a bowl. Work the butter into the flour with your fingertips until the mixture is mealy. Stir in beaten egg and milk. Mix well. Spread the batter mixture in the bottom of an 8 inch square pan and bake for 10 minutes at 350 degrees.

TOPPING:

1 lg. egg
1 c. sugar
1/2 stick butter, melted
2 c. flaked coconut
1 tsp. vanilla extract

Beat egg, stir in sugar, melted butter, coconut and vanilla. Remove the crust from the oven and cover with the raspberry jam, then spread the topping mixture on top of the jam. Bake for about 30 minutes or until the topping is brown. Cut into 16 squares.