Raspberry Squares

Bottom Layer:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup cold butter, cut up
2 large eggs, lightly beaten
1 tablespoon milk
2/3 cup raspberry jam

Topping:
2/3 cup granulated sugar
1/4 cup melted butter
2 cups sweetened shredded coconut

Preheat oven to 350° and grease an 8-inch square baking pan.

In a mixing bowl, stir together flour and baking powder. Cut in butter pieces with a pastry blender until coarse crumbs have formed.

Gradually stir in lightly beaten eggs with a wooden spoon. Add milk; stir until all ingredients are moist and a soft dough has formed. Spread dough into the pan, pressing with fingers to reach edges of pan. Spread raspberry jam evenly over dough.

Mix together topping ingredients; spread carefully over jam layer.

Bake at 350F for about 25 to 30 minutes, or until topping is lightly browned. Cool completely in pan on rack. Cut raspberry bars into squares.