2-1/2 cups flour 1/4 teaspoon salt 1 cup of cold butter or margarine cut up 6 tablespoons cold water 4 eggs 1 cup sugar 2 packages of coconut 2/3 cup raspberry jam
Method:
1. preheat oven to 350 2. Mix flour and salt in medium bowl. 3. Cut in the butter until coarse crumbs 4. Gradually add water, stirring with a fork until well blended 5. Press firmly onto the bottom of a 9 x 13 pan 6. Bake 20 minutes 7. Beat the eggs in a small bowl until frothy. 8. Gradually add the sugar, beating until thick and lemon colored. 9. Gently fold in the coconut. 10. Spread the preserves over the crust. 11. Carefully spread the coconut mixture over preserves. 12. Continue baking for 25 minutes.