Directions:
- Preheat oven to 350 degrees F.
- Crust: Using a stand or hand mixer, cream together the 3/4 cup butter and 3/4 cup brown sugar until smooth. Add the flour and mix well.
- Place the mixture in a parchment-lined 13X9X2 inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.
- Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.
- Filling: in a large bowl, mix the brown sugar, vanilla and eggs well; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.
- Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1197.16 Kcal (5012 kJ) | ||
| Calories from fat | 687.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.4g | 118% | |
|---|---|---|---|
| Cholesterol | 127.59mg | 43% | |
| Sodium | 968.33mg | 40% | |
| Potassium | 581.23mg | 12% | |
| Total Carbs | 125.05g | 42% | |
| Sugars | 75.88g | 304% | |
| Dietary Fiber | 10.09g | 40% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.6mg | 31% | |
| Calcium | 254mg | 25% | |
| Amount Per 100 g | |||
| Calories | 472.05 Kcal (1976 kJ) | ||
| Calories from fat | 271.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.13g | 118% | |
|---|---|---|---|
| Cholesterol | 50.31mg | 43% | |
| Sodium | 381.82mg | 40% | |
| Potassium | 229.18mg | 12% | |
| Total Carbs | 49.31g | 42% | |
| Sugars | 29.92g | 304% | |
| Dietary Fiber | 3.98g | 40% | |
| Protein | 5.48g | 28% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.2mg | 31% | |
| Calcium | 100.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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