Preheat the oven to 350°F and spray an 8x8 inch pan (preferably a glass pan) with non-stick baking spray.

To prepare the crust sift the flour into a medium and mix in the baking powder. Cut the cold butter into small cubes and add to the flour using a pastry blend. Continue to mix until the butter is well incorporated and the mixture looks like cornmeal.

In a small bowl mix the egg with the milk until slightly frothy and add to the flour mixture.

Once the dough is well blended dump into prepared pan and press down evenly.

Spread 1/4 to 1/3 cup of raspberry jam (depending on how much raspberry flavor you want) on top of the crust.

To make the topping whisk the egg, then add to it the melted butter, sugar, coconut and vanilla.

Pour the topping mixture over the raspberry jam layer and spread out evenly.

Bake at 350°F for 30 minutes until the top is golden brown.

Allow to cool completely before cutting into squares.