RASPBERRY COCONUT SQUARES

1 1/4 cups flour
1 1/4 cups sugar, divided use
1/2 cup butter
1 cup raspberry jam
2 eggs
1 tablespoon butter, softened
1 teaspoon vanilla
2 cups shredded coconut

Preheat oven to 350 degrees. Lightly grease a 9-inch square cake pan.

Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of prepared cake pan. Spread jam over base.

Beat eggs; beat in the remaining 1 cup sugar, 1 tablespoon butter, and vanilla. Stir in coconut. Spread over jam layer.

Bake for 30 minutes or until faintly browned.

Cool and cut into small squares.

Makes 36 squares