1 c. unsifted flour
2 tbsp. sugar
1/8 tsp. salt
2 beaten eggs
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/3 c. soft butter
1/2 c. chopped pecans
1 c. firmly packed brown sugar
1 c. coconut

Combine flour, sugar and salt. Cut in butter. Press into ungreased 8 or 9-inch square pan. Bake 15 minutes at 350 degrees.

Mix remaining ingredients. Spread over baked cake. Bake 30 minutes longer. Loosen edges while warm. Spread with glaze. 2/3 c. 10X sugar 1 tsp. grated lemon rind

Stir until smooth. Spread over cake.