Rasberry coconut squares
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margerine |
| 1 | each | Egg |
| ½ | cup | Granulated sugar |
| ½ | cup | Rasperry Jam |
| 2 | eaches | Eggs |
| ⅓ | cup | Sugar |
| 1 | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | cups | Unsweetened coconut |
| 1 | teaspoon | Vanilla |
Directions
BASE
FILLING
TOPPING
Preheat oven to 350. Grease 8 inch square pan Base: Cream together butter or margerine, sugar, and egg until well blended. Sift together flour, baking powder, and salt. Add to butter and sugar mixture and mix well to make a soft dough. Spread over the bottom of the pan.
Filling: Spread Jam evenly over the dough Topping: Beat eggs lightly, beat in sugar and vanilla. Mix in coconut and then spread mixture evenly over the rasberry jam layer. Bake at 45 minutes at 350 From Empress Flavour flair recipes pamphlet.
* CROSSPOSTED Submitted By HOME_COOKI On 09-09-95
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