Lightly sweetened shortbread cookie tart that’s crispy on the edges but deliciously chewy on the inside.
Preheat oven to 350 degrees.
Add dry ingredients to a bowl, then add in the wet ingredients. Stir until combined into a smooth batter.
Stir in the coconut and chopped walnuts.
Pour cake batter into a buttered 8x8 tart pan or other round pan. Bake for 45 minutes.
Allow cake to cool before removing from tart pan.
Serve with whipped or butter cream as well as more walnuts if desired.