|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.
Calories 399 Calories from Fat 120
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 41.8 mg13.9%
Sodium 58.9 mg2.5%
Total Carbohydrates 60 g20.1%
Dietary Fiber 4 g16.1%
Sugars 8.6 g
Protein 9 g17.6%
Vitamin A 5.9% Vitamin C 0.27%
Calcium 4% Iron 17.6%
*Based on a 2000 Calorie diet