Lisa's Southern Kitchen

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Ingredients:

Shortbread Base:

• 1 cup Self Rising Flour

• 1/2 cup Brown Sugar

• 1 tsp. Vanilla Extract

• 1/2 cup Unsalted Butter, softened

Coconut Filling:

• 1 cup Self Rising Flour

• 1/4 cup Granulated Sugar

• 1 package Sweetened Shredded Coconut

• 1 tsp. Vanilla Extract

• 2 Eggs

Instructions:

1. Preheat oven to 350 degrees and line a baking pan with parchment paper.
2. In a microwave safe bowl add in the butter and microwave until melted. Set aside to cool completely.
3. Add in brown sugar, vanilla extract to the melted butter, stir well until combined.
4. Add in the flour , stir well until combined.
5. Place the shortbread in the bottom of baking pan and spread out evenly. Bake for 15 minutes.
6. In a bowl of stand up mixer add in the vanilla extract, sugar and eggs, beat well until combined.
7. Add in the flour and 1/2 cup shredded coconut, stir well until combined.
8. Pour the batter over the crust and top with remaining coconut.
9. Bake for 35 minutes until light golden brown. Cool for 10 minutes before serving.