|Cake and pastry flour||1 1⁄4 Cup (20 tbs) (300 milliliter)|
|Icing sugar||1⁄4 Cup (4 tbs) (50 milliliter)|
|Pinch salt||1 Pinch|
|Softened butter||1⁄2 Cup (8 tbs) (125 milliliter)|
|Milk||2 Teaspoon (10 milliliter)|
|Packed brown sugar||1⁄4 Cup (4 tbs) (50 milliliter)|
|Flaked coconut||1 1⁄4 Cup (20 tbs) (300 milliliter)|
|Chopped pecans||1⁄2 Cup (8 tbs) (125 milliliter)|
|Chopped dried apricots||1⁄4 Cup (4 tbs) (50 milliliter)|
|All purpose flour||2 Pound|
|Baking powder||1⁄2 Teaspoon (2 milliliter)|
|Almond extract||1 Dash|
Base: In large bowl, combine flour, icing sugar and salt.
With your fingertips, rub in butter until mixture is crumbly.
With fork, stir in milk.
Pat mixture evenly in base of 8 in (2 L) square baking pan.
Bake in 350F (180C) oven 10 minutes or until mixture looks dry and is a very light biscuit color; set aside.
Topping: In medium bowl, beat eggs with sugar until thick and pale yellow.
Stir in 1 cup (250 mL) of the coconut, the pecans, apricots, flour, baking powder, salt and almond extract.
Spread topping evenly over base; sprinkle with remaining coconut.
Bake in 350 F (180C) oven 20 to 25 minutes or until light golden and surface is shiny and dry to the touch.
Let cool completely in pan on wire rack.
Cut into 16 squares.