INGREDIENTS
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2 cups flour
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4 tablespoons sugar
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1/8 teaspoon salt
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10 1/2 tablespoons butter
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10 ounces raspberry preserves
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5 eggs
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1 1/2 cups brown sugar, packed
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1 teaspoon vanilla
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3 cups unsweetened shredded coconut
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3 cups powdered sugar
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1/3 cup freshly squeezed lemon juice
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4 teaspoons finely grated lemon zest