Preheat the oven to 375 degrees farenheit with the rack at the center position. Butter a 9-inch square baking pan.

First make the crust: Cream the butter and sugar in a medium bowl. Add the egg and mix until combined. Mix in the flour, salt and vanilla. Press the dough into the baking pan. Bake the crust for 15 minutes or until barely brown around the edges. Cool.

In a medium bowl blend together the eggs and brown sugar for the filling. Mix in the coconut, nuts, flour, baking powder, salt and the vanilla. Pour the filling onto the crust. Bake 20 minutes, rotate the pan, and bake approximately 20 minutes more. The filling should be a deep brown. Cool the pan on a rack.

For the glaze, stir enough powdered sugar into the lemon juice to make a smooth, spreadable icing. Add a pinch of salt. Stir well, then smooth over thoroughly cooled bars. Let the glaze set then cut into 24 bars.

9 inch square pan
24 bars

Crust
3/8 cup (3/4 cube) butter, at room temperature
2 tablespoons sugar
1 egg
7/8 cup (3/4 cup plus 2 tablespoons) flour
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Filling
2 eggs
1 1/2 cups brown sugar, firmly packed
1/2 cup flaked unsweetened coconut
1/2 cup raw cashews
1/2 cup sliced almonds
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Glaze
Powdered sugar
Juice from 1/2 lemon
Pinch of salt