Preheat oven to 350 degrees. Cream butter with quarter Cup sugar until light and fluffy. Beat in egg yolks. Stir in flour until blended. Spread evenly in 13 x 9 x 5 cm pan. Bake for 15 minutes or until golden brown. While layer bakes, beat egg whites until foamy white and double in volume. Beat in remaining half Cup sugar until meringue stands in firm peaks. Fold in almonds. Spread raspberry preserves over baked layer, sprinkle with coconut, then top with meringue. Bake 25 minutes or until lightly golden. Cool completely on wire rack. Cut into 3 cm squares. May be frozen by wrapping securely in plastic and then placed in tupperware container. ----