1/2 cup (1 stick) Becel® unsalted margarine sticks
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 cup shredded coconut
1 cup chopped walnuts
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
1/3 cup all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
6 Tbsp. Becel® unsalted margarine sticks
1 box (16 oz.) icing sugar
1/4 cup heavy cream
1 1/2 tsp. vanilla extract
additional chopped walnuts , optional
COOKIE BASE: Preheat oven to 350° F (180° C). Grease a 9 x 13-inch (23 x 35-cm) baking pan. Cut Becel® sticks into small pieces and work into flour by hand or with a pastry cutter. Press evenly in prepared pan. Bake 15 minutes; cool on wire rack.
FILLING: Beat eggs and sugar in a large bowl until combined. Stir in coconut, walnuts, maple syrup and vanilla. Sift together flour, salt, and baking powder. Fold in egg mixture. Spread evenly over cooled cookie base. Bake 25 minutes; cool on wire rack.
FROSTING: Cream Becel® sticks, gradually adding half of the sugar. Beat in 2 Tbsp (30 ml) heavy cream and vanilla. Gradually blend in remaining sugar and cream until frosting is a spreadable consistency. Spread evenly over cooled cake and top with chopped walnuts, if desired. Let set for up to 30 minutes then cut into squares.