2-1/2 oz butter
2 eggs
1 oz sugar
5 oz flur
1 tsp baking powder
Cream butter & sugar, add egg yolks, then sifted flour & baking powder. Press into tin & spread with raspberry jam. Beat egg whites until stiff & add 4 oz sugar & 2oz coconut. Mix & spread on top of shortcake. Bake 30 mins 175 degC