1 cup white sugar
3/4 cup shortening, melted
2 eggs
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped lemon
1/4 cup butter
1 cup flaked coconut
1 cup white sugar
1 cup pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup buttermilk
1 cup flaked coconut
1 cup pecans
1/3 cup unsalted butter
1/2 cup chopped pecans
1 3/4 cups mashed split peas
1 cup cooked baked beans, drained and soaked
3/4 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan.
In a large bowl, cream together the butter, 1 cup of sifted flour, pulsating the pan until it comes to a boil, then reducing it to low. Sprinkle over the creamed mixture.
Combine the remaining flour, baking soda, and salt, stir into the bottom of the prepared pan. Mix in the buttermilk and coconut; spread over the creamed mixture.
Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Run a knife around the center of the bars. Cool fully in the pan before breaking into small pieces.
To make the frosting, in a medium bowl, cream together the 1 cup of sugar and 1 cup pecans. Stir in the reserved 2 1/2 cups of frosting. Mix in the remaining frosting to thin.
To make the glaze: In a small bowl, cover 2 4-ounce packages of frozen whipped topping, and drizzle over the bars. This gives them some lovely texture.