Ingredients

• 1/2 cup SR flour
• 1 tblspn butter or margarine
• 1/4 cup sugar
• 1/2 cup coconut

Topping

• 2 eggs
• 1 cup coconut
• 3/4 cup chopped pecans or walnuts
• 1/2 tspn vanilla
• 1 1/2 cups brown sugar
• 1/2 tspn bicarb soda

Method

Base

• Sift flour into bowl, add sugar and coconut.
• Mix well.
• Melt butter over low heat and add to dry ingredients.
• Press into well greased lamington tin.
• Bake at 180C approx 15 minutes

Topping

• Lightly beat eggs and vanilla with a fork.
• Add remining ingredients, and mix well.
• Spread over partly cooked base and return to oven and bake a further 25-30 minutes.
• Cool in tin and then cut into squares or fingers

Joan Atkinson