Cream the copha with 1/2 cup of the brown sugar. Add 1 cup of the flour, the salt and the oats and blend. Press into the bottom of one 20x30cm baking dish.
Bake for 15 minutes.
Beat eggs well. Then beat in the 1 cup brown sugar and the vanilla. Stir in the 2 tablespoons flour and baking powder, blending well. Stir in the coconut and pecans. Spread over the top of the baked bottom layer.
Return dish to oven and bake for an additional 15 to 20 minutes at 150 degrees C. Let cool then cut into 5cm bars and wrap in cling wrap before storing in an airtight container.