Deb Brammer

Iced Coconut Bar

Base:

10 tablespoons (125 grams) butter or margarine (Some kinds of margarine have wheat in them. Check label.)

1/2 cup brown sugar

1 egg

1 teaspoon gluten-free baking powder

1 cup gluten-free flour

1/2 cup dessicated coconut

Blend. Place in greased 9 x 13 inch (23 x 33 cm) pan . Bake for 15 minutes at 180 C (350 F).

Topping:

4 tablespoons milk

4 tablespoons (50 grams) butter

3/4 cup dessicated coconut

1 1/2 cups powdered (icing) sugar (check label for wheat)

Melt together. Spread on hot, cooked base and cool.

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