Crust:

1 1/2 c. sifted all-purpose flour
2/3 c. butter

Sift flour into bowl; add butter and mix until mixture resembles fine crumbs. Sprinkle evenly onto 9x13-inch glass pan. Bake at 350°F for 10 minutes.

Filling:

4 eggs, beaten
2 c. brown sugar
1 1/2 c. flake coconut
1 c. chopped walnuts
1/4 tsp. baking powder
1 tsp. vanilla

Beat eggs until creamy; mix in brown sugar, coconut and nuts. Add baking powder and vanilla. Spread over first mixture when it comes out of the oven. Return to oven and bake 20 minutes longer or until brown.

Frosting:

3 tsp. lemon juice
1 1/2 tsp. grated lemon rind (optional)
1 1/2 c. confectioners' sugar

Mix lemon juice, rind and confectioners' sugar until creamy. Drizzle over hot mixture as soon as taken out of oven. Keeps well in refrigerator.

Submitted by: Angie Hefner