1 1/2 cups all-purpose flour
2 tablespoons confectioners' sugar
1 egg
1 teaspoon salt
2 tablespoons water
1 tablespoon margarine
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup packed brown sugar
1 teaspoon baking soda
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup sliced pitted dates
1 cup pecans, toasted
1/3 cup flaked coconut
1/4 cup vegetable oil
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine flour, confectioners' sugar and egg. Stir in salt, water and 1 tablespoon margarine, when well blended. Stir until ingredients have pulled together. Pour mixture into prepared crust.
In a large bowl, mix together oil and brown sugar. Pour onto prepared crust, layer with dates and pecans. Place 1 cup coconut on bottom of crust. Breathe in 2 teaspoons of water and sprinkle pecans over 1/3 cup coconut. Pour half of coconut mixture over dates, and squeeze coconut into remaining 1 cup mixture. Press half of coconut into the bottom of the prepared baking pan. Pour remaining coconut over coconut and spread pecans over remaining coconut.
Bake in preheated oven for 30 to 35 minutes. Let cool before serving.