1/2 c. butter
1 1/4 c. flour
1 tsp. vanilla
1/2 tsp. salt
3/4 c. finely chopped nuts
1 1/2 c. brown sugar
2 eggs
1 tsp. baking powder
1 c. flaked coconut

Cream butter and 1/2 cup brown sugar until light and fluffy. Add 1 cup flour and mix well. Press mixture evenly over bottom of 13 x 9 x 2 inch baking pan. Bake in moderate oven - 350 degrees - for 10 minutes. Beat eggs, vanilla and remaining 1 cup brown sugar until frothy. Sift together remaining 1/4 cup flour, baking powder and salt. Fold into egg mixture. Add coconut and nuts. Mix well. Spread evenly over mixture in pan and bake at 350 degrees for 20 minutes more. Cool in pan.

LEMON FROSTING:

2 c. confectioners' sugar
Grated rind of lemon
1/4 c. Half and Half
2 tsp. lemon juice

Mix confectioners' sugar and cream. Add lemon rind and lemon juice. Heat and stir over just simmering water until smooth and shiny. Cool a little. Pour over coconut mixture. When cold, cut into 24 bar-shaped pieces.