Recipe - French Pastry

2 Sticks butter; melted
2 teaspoon Almond extract
1 cn (7oz) coconut
4 lg Eggs
2 teaspoon Vanilla
1 pound Confectioner's sugar
2 cup Flour
1 pound Light brown sugar
2 cup Chopped pecans
4 tablespoon Flour
1 teaspoon Baking powder
5 ounce Lemon juice

Make crust of butter, 2 cups flour and almond extract. Pat evenly in a
10x15inch pan. Bake at 350 until light brown. Mix brown sugar, coconut,
pecans, eggs, flour, vanilla and baking powder and pour over cooked crust.
Bake until brown but still soft. Combine confectioner's sugar and lemon
juice and pour over cake as soon as it is taken from the oven.

MRS JOHN PHIPPS (MARY)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.