Name: Macadamia coconut bars
Yield: 32 servings
Cuisine: Bake
Ingredients: 140.00 g butter; 100.00 g caramel brown sugar; 1.00 eggs large; 3.00 ml Baking powder; 3.00 ml rum essence; 150.00 g flour cake; 200.00 g macadamia nuts; 30.00 ml flour sifted, cake; 3.00 ml Baking powder; 1.00 ml salt; 2.00 eggs large; 200.00 g brown sugar; 5.00 ml vanilla essence; 200.00 g desiccated coconut

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Ingredients (14)

BROWN SUGAR LAYER

140.00 g	butter
100.00 g	caramel brown sugar
1.00	eggs — large
3.00 ml	Baking powder
3.00 ml	rum — essence
150.00 g	flour — cake

MACADAMIA TOPPING

200.00 g	macadamia nuts
30.00 ml	flour — sifted, cake
3.00 ml	Baking powder
1.00 ml	salt
2.00	eggs — large
200.00 g	brown sugar
5.00 ml	vanilla — essence
200.00 g	desiccated coconut

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Method:

Line a 22 x 33 x 5 cm baking tin with foil. Grease with 15 ml butter and place in the freezer.
BROWN SUGAR LAYER: Beat butter until soft. Beat in brown sugar.
Sift the flour and baking powder together and stir into the beaten butter mixture. Stir in the rum essence.
Beat in the flour at low speed until just incorporated.
Spoon the dough into the cold pan. Press the dough into the pan to cover evenly.
Bake in preheated 180 ºC oven for about 14 minutes. Remove from the oven and leave to cool.
MACADAMIA TOPPING: Remove excess salt from macadamias and chop coarsely.
Sift together the flour, baking powder and salt and set aside.
Beat the eggs, brown sugar and vanilla until mixed. Beat in the sifted dry ingredients. Stir in the nuts and two thirds of the coconut.
Spoon the mixture evenly on top of the brown sugar layer and spread. Sprinkle the remaining coconut on top.
Bake at 180 ºC for about 25 minutes, rotating the pan once until the top is richly browned.
Transfer to a rack to cool completely. Invert onto a board.
Remove the pan and peel off the foil. Cover with another board and invert again so that the slab is right side up.
Refrigerate or freeze for 1 hour.
Cut the slab into bars or squares.