• 3 ounces butter 
• 1 cup white sugar 
• 2 egg yolks 
• 1 teaspoon baking powder 
• 1/8 teaspoon salt 
• raspberry jam 
• 1 1/2 cups coconut 

Cream together butter and 3 level tablespoons of sugar. 
Beat in 2 well beaten eggs yolks. 
Sift and add flour, baking powder and salt. 
Spread out in a flat roll pan (8 X 11 inches) 
Over the top spread with raspberry jam. 
Beat the two egg whites until stiff. 
Fold in the remaining sugar and coconut.  
Spread over the jam. 
Bake in moderate oven 325 F for about 1/2 hour until shortcake is well cooked. 
Cut into squares while hot. 

Note: If meringue gets browned before biscuit is cooked;  
cover the top with a piece of clean brown paper.