- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold butter
- 1 egg, lightly beaten
- 1 tablespoon milk
- 1/3 cup seedless raspberry jam
- TOPPING:
- 1 egg, lightly beaten
- 1 cup sugar
- 1 tablespoon butter, melted
- 2 cups flaked coconut
- In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened.
- Press into a greased 9-in. square baking pan. Bake at 350 degrees F for 15 minutes or until lightly browned. Spread jam over crust.
- Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.