Blend one-half cup of the sugar with the shortening and butter until smooth and fluffy. Stir in onecup of the flour.
Pat the mixture into the bottom of an ungreased pan (9 × 9 × 2inches) and bake for ten minutes.
While the mixture bakes, beat the eggs well and blend with remaining sugar. Stir in the corn syrup and vanilla. Add remaining flour, the baking powder and salt; mix well.
Stir in the coconut and nuts and spread the mixture over the bottom layer. Return to the oven and bake for twenty-five minutes longer, or until the top is golden brown. Allow to cool in the pan. Cut into finger-length bars.