1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter, melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1 egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel flake coconut
Preparation
Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
Spoon evenly over raspberry jam.
Bake for about 30 minutes or until lightly brown.
30 minutes 
