Coconut Cream Delight

[Cookie]

Not too sweet. Crumb layer has anice "toasty" flavor. A real delight!

Bottom Layer:
1 cup all purpose flour
1 cup fine coconut
1/4 cup brown sugar
1/2 cup butter or hard margarine

Filling:
2 1/4 cups milk
1/2 cup granulated sugar
1/2 cup all purpose flour
1/4 tsp. salt
2 tsp. coconut flavoring
2 large eggs
1 cup flake coconut

Topping:
1 cup whipping cream (or 1 envelope topping)
2 tsp. granulated sugar
1/2 tsp. vanilla
1/4 cup reserved crumbs
Cuts into 9 to 12 pieces
Bottom Layer:
Mix all 4 ingredients together until crumbly.
Spread in jelly roll pan.
Bake in 400F oven for about 5 to 10 minutes until lightly browned.
Reserve 1/4 cup for topping.
Press remaining crumbs into ungreased 9 x 9" pan.

Filling:
Heat milk in heavy saucepan.
Stir sugar, flour and salt in bowl.
Add flavoring and eggs.
Stir well.
Beat with spoon.
Stir into hot milk until it boils and thickens.
Remove from heat.
Stir in coconut.
Pour over bottom layer.
Cool.

Topping:
Beat cream, sugar and vanilla in small bowl until stiff.
Spread over cooled filling.
Sprinkle with reserved crumbs.
Chill.