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Ingredients
- Baking spray with flour
- 2 1/2 cups all-purpose flour
- 3 /4 cup unsifted powdered sugar
- 1 /2 cup sweetened flaked coconut
- 1 1/2 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 2 cups granulated sugar
- 2 tablespoons plain yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 /2 teaspoon kosher salt
- 5 large eggs
- 1 large egg yolk
- 1 1/4 cups well-shaken and stirred coconut milk (from 1 [13 1⁄2-oz.] can)
- 1 /2 cup unsalted butter, melted
- 1 tablespoon lemon zest plus 1⁄2 cup fresh juice (from 3 lemons)
- 1 teaspoon vanilla extract
- Garnish
- Toasted shaved coconut
- How to Make It
- Step 1
- Step 3
- Bake at 350°F until set, about 25 minutes. Remove from oven; cool completely in pan, about 1 1⁄2 hours. Chill 1 hour. Slice into 32 bars. Garnish with shaved coconut.
Preparation
Step 1
Prepare the Crust: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Pulse next 4 ingredients in a food processor until combined, 5 to 6 times. Add cold butter; pulse until coarse crumbs form, 6 to 7 times. Firmly press into bottom of prepared pan. Bake until light golden brown, about 25 minutes. Cool slightly, about 10 minutes.
Step 2
Prepare the Filling: Whisk together first 4 ingredients in a bowl. Add next 6 ingredients; stir until smooth. Pour over Crust.Bake at 350°F until set, about 25 minutes. Remove from oven; cool completely in pan, about 1 1⁄2 hours. Chill 1 hour. Slice into 32 bars. Garnish with shaved coconut.