½ tsp. salt
1 ½ c. light brown sugar
1 c. all-purpose flour, plus another 2 Tbsp.
1 ½ tsp. baking powder
2 sticks butter
1 c. granulated sugar
3 tsp. arrowroot powder
3 c. shredded coconut, unsweetened
2 tsp. vanilla
1 c. heavy whipping cream
2 egg yolks, beaten
2 c. chopped pecans
Preheat your oven to 325. Cut a sheet of parchment paper to fit inside a 8 inch square pan.
Combine ½ c. light brown sugar, salt, and 1 c. flour in a bowl. Cut the butter into the mixture, using a fork or pastry cutter. Bake for 25 minutes or until a toothpick tests clean.
Meanwhile, mix together 1 c. brown sugar, vanilla, eggs, 2 Tbsp. flour, baking powder. When combined, add in the coconut and pecans. Stir until just covered.
When the first layer is done, remove from the oven. Using a spatula, carefully cover the layer with the coconut pecan mixture.
Place back into the oven and cook for another 25 minutes.
While your second layer is baking, place is a saucepan 1 stick butter, heavy whipping cream, sugar, egg yolks, and arrowroot powder. Do not beat or cream the ingredients. Just continue to stir constantly until it begins to thicken. When it has thicken, remove from heat and stir in remaining 1½ c. coconut and 1 c. chopped pecans.
When the second layer is done, remove from the oven. Using a spatula, carefully cover the second layer with frosting. Allow to cool completely before cutting or place in the freezer from 4 hours to overnight and then cut.
Inspired by my Mama Runion.