Impossible Coconut Custard Squares

½c all purpose flour

¾t baking powder

¼t salt

1t pumpkin pie spice

2T butter

¾c light brown sugar

4 lg. eggs

1t pure vanilla

1c flaked coconut

1 13.5oz. can coconut milk

Preheat your oven to 400°.  Stir the dry ingredients together in a large bowl making sure to break up and incorporate any lumps.  Sift this if necessary.  In a medium size glass bowl, microwave the butter for about 30 seconds.  When it's melted, whisk in the sugar.  Once that's all smooth, add the eggs one at a time and whisk well.  Add the remaining three ingredients.  Butter an 8' or 9" glass pie pan or square pan.  Once the oven's ready, pour the egg and coconut mixture into the dry ingredients, stirring well, quickly, with a wooden spoon.  Pour into the pan, bake for 25-30 minutes.

Check it at 25 minutes.  If the top is browned and a tooth pick comes out clean when inserted toward the middle, or the top springs back when touched in the middle it's done.  Turn off the oven and leave it for another 5 or 10 minutes.

Cool half an hour before cutting and serving.  Mine was a little underbaked  but it's hard to mess this up.  And, it tastes wonderful! . .Lin