The Lunch Lady Used To Cook This, And I Feared The Recipe Was Lost.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar, divided
• 3 eggs
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 3/4 cup raspberry jam
• 2 cups shredded coconut

Directions:

1. Kick things off by preheating your oven to 350°F (175°C). Ready a 9×13-inch baking dish with a light greasing.
2. In a bowl, stir together the flour and 1/2 cup sugar. Introduce the cold butter to the mix until you achieve a crumbly texture.
3. Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.
4. Let this base bake for about 15-20 minutes, or until it dons a light golden hue.
5. Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.
6. Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.
7. Allow it to cool, then slice and serve!

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