Coconut Cream Bars

1 stick (8 tablespoons) cool unsalted butter, cut into chunks, plus additional for greasing the pan
3â„4 cup plus 2 tablespoons granulated sugar
1â„4 cup packed light brown sugar
11â„4 cups all-purpose fl our
1â„4 teaspoon salt
2 large eggs
2 tablespoons lime juice
1â„4 teaspoon baking powder
1 cup shredded sweetened coconut (do not use unsweetened coconut)

Position the rack in the center of the oven and preheat the oven to 350Â°F. Lightly butter an 8- inch baking dish and set it aside.
Beat the butter, 2 tablespoons granulated sugar, and the brown sugar in a large bowl with an electric mixer at medium speed until the sugar dissolves and the mixture turns pale brown and very fluffy, about 4 minutes.
Add 1 cup plus 2 tablespoons fl our and the salt; beat at low speed just until combined. Press this mixture into the bottom of the prepared pan, compacting it slightly and making sure there are no gaps or holes in this cookie like crust.
Bake until lightly browned, about 18 minutes. Transfer to a wire rack.
Without delay, clean and dry the mixer beaters. Beat the eggs with the remaining 3â„4 cup granulated sugar in a second medium bowl with an electric mixer until smooth, until the sugar has mostly dissolved, about 2 minutes.
Beat in the lime juice, then the remaining 2 tablespoons fl our and the baking powder. Scrape down the sides of the bowl and beat in the coconut just until combined. Pour this mixture over the still-warm crust.
Bake until the filling has set and is a little browned, about 22 minutes.
To cool: Transfer the pan to a wire rack and cool completely, about 1 hour.
To store: Cut into 12 squares. Keep in a sealed container between sheets of wax paper at room temperature for up to 2 days.

Add 1 â„4 teaspoon almond extract with the butter and sugars.
Lightly grate nutmeg or mace over the top of the filling before baking it.
For a tropical taste, add 1 â„4 teaspoon rum extract with the butter and sugars. For a lighter taste, substitute lemon juice for the lime juice.