Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Margarine |
| 1 cup | Sugar |
| 1 \N | Egg |
| 1 teaspoon | Vanilla |
| 12 ounces | Jar preserves (raspberry or other) |
| 2 cups | + 1 Tb flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 cup | Coconut |
| ½ cup | Chopped nuts |
Cream butter and sugar. Add egg and vanilla; sift flour and baking powder and salt; add to creamed margarine batter, then add coconut and nuts.
Batter will be very thick. Grease and flour a 9x9 inch pan. Put about ⅔ of batter in the pan, spread jam over it; sprinkle remaining batter on top.
Bake at 350F for 35-45 minutes. From Linda Martin-Bronson Recipe By : Concord Hospital Admitting Cookbook, Concord, NH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini