BOTTOM LAYER
9 T butter, softened 1 c flour, sifted before
½ c dark brown sugar measuring
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Preheat the oven to 325°. With a pastry brush, spread 1 tablespoon of
the butter over the bottom and sides of a shallow 13-by-9-inch baking dish
and set it aside.In a deep bowl, cream the remaining 8 tablespoons of butter with ½ cup of dark brown sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in 1 cup of sifted flour, a few tablespoons at a time.
With a rubber spatula, scrape the mixture into the buttered baking dish and spread it evenly over the bottom of the dish with the spatula or your fingers. Bake in the middle of the oven for 15 minutes.
TOP LAYER
2 eggs p owder
1 tsp vanilla extract A 3½-ounce can moist shredded
1 c dark brown sugar coconut
2 T flour 1 c finely chopped walnuts
½ tsp double-acting baking Confectioners' sugar
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Meanwhile, in a deep bowl, beat the eggs and vanilla with a wire whisk
or a rotary or electric beater until they begin to froth. Add 1 cup of dark
brown sugar and continue beating for 4 or 5 minutes longer, or until the
mixture is thick enough to9 fall in a slowly dissolving ribbon when the
beater is lifted from the bowl. Combine the 2 tablespoons of flour and the
baking powder, sift them together over the egg mixture, and mix well. Add
the coconut and walnuts and fold them gently into the batter with a rubber
spatula.When the cake has baked its allotted time, remove the dish from the oven and let it cool for a minute or so. Then, pour the coconut batter on top, spreading it evenly and smoothing it with the spatula. Bake for about 20 minutes, or until the topping is golden brown.
Cool to room temperature, then sprinkle the top lightly with confectioners' sugar and cut the cake into 2-by-1-inch cookies. Makes about 3 dozen 2-by-1-inch cookies.
