Instructions: Make crust of butter, 2 cups flour and almond extract. Pat evenly in a 10x15-inch 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 confectioners sugar and lemon juice and pour over cake as soon as it is taken from the oven.

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