In a bowl, cream the butter and brown sugar. Beat in egg yolks, one at a time. Combine flour and baking powder; add to the creamed mixture. Press into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until light brown. Cool.
In a saucepan, combine the sugar, gelatin and salt; stir in water. Let stand for 1 minute. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat; transfer to a bowl. Add confectioners; sugar; beat on high until thick and creamy white, about 12 minutes. Add baking powder and extract. Divide into three equal portions. Add green food coloring to one portion and red food coloring to another; mix well. Leave the third portion white. Pour green mixture over crust; chill for 3 minutes. Top with white mixture; chill for 3 minutes. Top with pink mixture. Sprinkle with coconut. Cover and refrigerate for 1 hour or until set.
Editor's Note: Varying room temperatures and humidity may cause the white and pink mixture to become too firm to spread. To soften, microwave on high in 5-second segments until mixture is spreadable. Torte may be frozen.