Creamy and slightly tart, these squares combine the whimsy of Key lime pie with the indulgence of cheesecake, nicely accented with a tropical coconut kick.
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
To make the crust: In a medium bowl or the bowl of your food processor, combine the sugar, flour, coconut, salt, and baking powder, mixing until all the brown sugar lumps have disappeared. Work in the cold butter with a pastry blender, or pulse in the food processor. Mix in the water. The mixture will be crumbly, but should hold together when squeezed.
Sprinkle into the prepared pan in an even layer, cover with plastic wrap, and use the bottom of a loaf pan to press it down into place to form a crust. Remove the plastic and bake for 15 minutes, or until lightly browned. Remove from the oven.
To make the filling: While the crust is baking, make the filling. Mix the cream cheese, sugar, salt, and flour at low speed until smooth. add the lime juice, vanilla, and eggs, mixing until the mixture is fully combined and smooth; be sure to scrape the bowl halfway through mixing.
To make the drizzle: Whisk together the drizzle ingredients until smooth.
Spread the filling over the warm crust, return the bars to the oven, and bake for 10 minutes. Remove from the oven and drizzle the lime cream over the top in a decorative pattern. Return to the oven and bake for 10 more minutes, until the center is set but still wobbles a little when shaken. The filling should read 160°F in the center when measured with a digital thermometer.
Remove the bars from the oven and cool them completely before cutting into 2" squares. Refrigerate until ready to serve. Garnish with toasted coconut just before serving.
Storage information: Store, well-wrapped, in the refrigerator for up to 1 week; freeze for longer storage.
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