Raspberry Coconut Squares

1 cup granulated sugar
3/4 cup softened butter
1 egg
1 teaspoon vanilla extract
2 cups flour
1 (12 ounce) jar raspberry jam
1 1/3 cups coconut
1/2 cup chopped walnuts (optional)
1/2 teaspoon baking powder

Cream butter and sugar. Add eggs and vanilla. Add all dry ingredients. Mixture will be stiff. Add coconut and walnuts. Spread two-thirds of the batter in a 9 x 13-inch pan. Spread jam over top, leaving edges free of jam. Take remaining mixture and either crumble or drop by teaspoonsful over jam. Bake at 350 degrees F for about 25 minutes.