3/4 c. Crisco
1/4 tsp. salt
2 eggs, separated
1 c. raspberry preserves
1/2 c. sugar
1/4 c. sugar
1/4 tsp. almond extract
1 1/2 c. flour
1/2 c. flake coconut

Cream Crisco, sugar and salt until fluffy. Add almond and egg yolks. Mix in flour. Pat into 9"x13" cake pan. Bake 15 minutes at 350 degrees. Spread hot crust with preserves, top with coconut. Beat whites until foamy, gradually add 1/2 cup sugar. Beat until stiff peaks form. Spread over coconut. Bake 25 minutes.