By Rita Reardon (Tom Reardon’s mother)
Crust
1 1?3 cups flour
1 tbsp white sugar
¾ cup butter
Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of
lightly greased 8″ x 12″ pan. Bake at 350°F for 20 minutes.
Filling
2 eggs
1 cup brown sugar
1 tsp vanilla
1 cup coconut
2?3 cup chopped walnuts
¼ cup glazed cherries,
chopped
3 tbsp flour
1 tsp baking powder
pinch of salt
Beat eggs, gradually add in sugar and vanilla. Sift flour, baking powder and salt and
add to sugar mixture. Add remaining ingredients, spread over crust and bake at
300°F for 30 minutes until top is set and lightly brown.
Butter Icing
¼ cup butter
2 ½ cups icing sugar
3 tbsp cream
Cream butter and add icing sugar alternately with cream until spreading
consistency is reached and spread over cooled cake.