4 tablespoons butter
3 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2 cups whole buttery round biscuit
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup flaked coconut
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter, white sugar and eggs until smooth. Beat in the vanilla extract, coconut and flour until well blended. Stir in the flour mixture until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean. Cool completely and chill for at least 1 hour in refrigerator.
To make the apple filling and frosting: In a medium cup, beat the butter and 1/2 cup sugar until light and fluffy. Beat in the eggs and vanilla until evenly blended. Gradually beat in the flour mixture, beginning with the flour first. Mix in the coconut and 1/2 tablespoons melted butter until evenly combined.
To make the frosting: In a medium bowl, beat 1/2 cup butter, 1/2 cup sugar, 2 tablespoons banana liqueur and 1 teaspoon vanilla until light and fluffy. Beat in the 1/4 teaspoon coconut until completely incorporated into the vanilla mixture.
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