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Ingredients
- 1-1/4 cups Flour
- 1/4 tsp. Salt
- 1/2 cup (1 stick) cold butter or margarine, cut up
- 3 Tbsp. cold water
- 2 Eggs
- 1/2 cup Sugar
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
- 1/3 cup Red raspberry preserves
Details
Servings 16
Preparation time 15mins
Cooking time 35mins
Adapted from kraftrecipes.com
Preparation
Step 1
HEAT oven to 425°F. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually stir in water with fork until well blended; press onto bottom of 8-inch square pan.
BAKE 20 min. or until lightly browned. Reduce oven temperature to 350°F.
BEAT eggs in same bowl with mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture. Bake 25 min. or until golden brown. Cool completely before cutting to serve.
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