Coconut Bars

Crust
10 Tablespoons unsalted butter at room temperature
1 1/4 cups unbleached flour
1 Tablespoon plus 2 teaspoons packed light brown sugar


Topping
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sweetened condensed milk
1 Tablespoon unbleached flour
1/2 teaspoon baking powder
pinch of cinnamon
2 cups shredded sweetened coconut

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

To make the crust, mix the butter, flour and brown sugar in a large bowl, first with a wooden spoon then kneading it with your hands. Spread the dough evenly in the bottom of the prepared baking pan, flattening with your fingers. Bake for 10 minutes or until the crust is light golden. Remove from the oven and set aside to cool.

While the crust is in the oven, make the topping. Beat both of the sugars, eggs and vanilla until combined. Add condensed milk and blend thoroughly.

Measure the flour, baking powder and cinnamon and then sift together directly into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.

Add the coconut and mix well by hand. Spread the batter evenly onto the crust and return to the oven for an additional 30 minutes or until the top is turning golden brown.

Remove from the oven and cool on a rack for at least 1 hour. Cut just before serving.

Makes 12 to 16 bars.