Crust:
* 1 stick unsalted butter
* 1/2 cup soft dark brown sugar
* 1 cup all purpose flour

Topping:
* 2 large eggs
* 1 cup soft dark brown sugar
* 1 tsp vanilla extract
* 2 tbs all purpose flour
* 1/2 tsp salt
* 1/2 tsp baking powder
* 1 cup shredded coconut
* 1 cup chopped nuts (walnuts/pecans)

Crust:

Heat oven to 350F

Line a 8-inch square pan with baking parchment.

Mix butter, sugar and flour in a food processor to breadcrumb consistency.

Pat evenly into prepared pan. Use the smooth base of a glass to press firmly.

Bake for 10 minutes and set aside to cool.

Topping:

Whisk eggs and sugar together until frothy.

Add vanilla, flour, salt and baking powder and mix in.

Stir in the coconut and nuts and pour over the cooled crust.

Bake for 25-30 minutes until risen and set.

Cool in the pan for 10 minutes, then cut into squares.

Allow to cool completely in the pan.

Optional:

* Add 1 tsp of espresso powder to the filling

* You CAN use self rising flour for the topping instead of all purpose, baking powder, and salt, but the texture will be different

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