Raspberry Coconut Squares

Base
1¼ cups all purpose flour
½ cup Golden Crisco
¼ cup granulated sugar

Preheat oven to 350F.  Grease 9" square cake pan.  Combine all ingredients for base, mixing until crumbly.

Topping
1 cup raspberry jam
2 eggs
1 cup granulated sugar
2 cups flaked coconut
2 tsp. vanilla
½ baking powder

Spread jam over base.  Beat eggs lightly.  Stir in remaining ingredients.  Spread evenly over jam.

Bake at 350F for 25 - 30 minutes, or until golden.  Cut into large squares and serve warm or cool, with ice cream or whipped cream if desired.