Poppy Seed Coconut Bars
|Sifted cake flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Honey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
|Poppy seed||1⁄3 Cup (5.33 tbs)|
Sift the first 4 ingredients into a mixing bowl.
Add the next 6 ingredients and mix well.
Stir in coconut and poppy seed.
Pour into 2 well-greased, wax-paper lined baking pans (9x9x2 inches).
Bake in preheated moderate oven (350°F.) for 30 minutes, or until top is firm when pressed lightly with finger.
Turn out on racks and peel off paper.
Cool and cut each cake into 16 bars.