Ingredients

Base
  • 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