Instructions: Preheat oven to 325 degrees.

Mix flour and sugar in processor. Add chilled unsalted butter and cut in using on/off turns until mixture begins to come together. Press dough evenly over bottom of 13x9x3-inch baking pan. Refrigerate 15 minutes.

Bake until golden brown, about 25 minutes. Cool. Reduce oven temperature to 300 degrees.

For Topping:
Combine brown sugar, sugar, eggs, cream of coconut, milk, flour and vanilla extract in large bowl and whisk just until blended. Fold in melted butter. Sprinkle coconut over crust. Pour topping evenly over coconut.

Bake until topping is set and golden brown, about 45 minutes. Transfer to rack and cool. Cut into squares. Can be prepared 1 day ahead. Store in airtight container.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.