1 cup plus 2 tablespoons all-purpose flour, divided
1/4 cup confectioners sugar, plus extra for dusting
1/2 cup unsalted butter, room temperature, cut in cubes
1 cup sugar
1/3 cup freshly squeezed lime* juice
1 teaspoon grated lime zest
1 teaspoon grated lemon zest
1 1/2 cups unsweetened shredded coconut
Preheat the oven to 350 degrees. Prepare an 8×8″ baking pan by lining it with two layers of parchment paper or aluminum foil, so that the ends overhang on both sides. Lightly coat with baking spray and set aside.
In a medium bowl, whisk together 1 cup of flour and confectioners sugar. Using a pastry cutter or your fingers, cut in the butter into the flour mixture, until you have coarse crumbs. Pour the crumbs into the baking pan and press into an even layer. Bake for about 20 minutes, or until a very light golden brown. Remove the crust from the oven and set aside while you make the filling. Keep the oven on.
In a medium bowl, combine the eggs, sugar, remaining 2 tablespoons flour, lime juice, and lime and lemon zests using a hand held mixer or whisk by hand until well blended. Pour into the freshly baked crust. Sprinkle the coconut on top. Bake for about 20-25 minutes, or until the center is just set. Remove from oven and let it cool on a wire rack. Dust with confectioners sugar and carefully remove from the pan using the parchment/foil sling. Slice into squares and serve.