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RASPBERRY COCONUT SQUARES
Makes 36 squares
1 1/4 cups flour
1/4 cup sugar
1/2 cup butter
1 cup
raspberry jam
2 eggs
1 cup sugar
1 tablespoon soft butter
1
teaspoon vanilla
2 cups shredded coconut
Preheat oven to 350
degrees.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into
bottom of lightly greased 9-inch square cake pan.
Spread jam over base.
Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.
