Coconut Key Lime Bars

Directions

For the Coconut Shortbread Crust

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes
2. Add the flour and mix on low speed until fully combined
3. Lastly, use a rubber spatula to fold in the coconut flakes until evenly distributed
4. Press the dough into a 9-inch square pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer
5. Place the pan in the fridge to chill for 30 minutes
6. While the dough is chilling, preheat the oven to 325 degrees F
7. Dock the crust with the tines of a fork, then bake for about 30 minutes or until it is an even golden brown. Set aside to cool

For the Key Lime Filling

1. Preheat the oven to 350 degrees F
2. In a large bowl, whisk the egg yolks until frothy
3. Add the cream of coconut, sweetened condensed milk, and key lime juice, and whisk until fully combined
4. Pour the filling over the cooled shortbread crust, and bake for about 30 minutes or until the edges are bubbling and just barely starting to turn golden
5. Allow the bars to cool completely at room temperature, then transfer to the fridge to chill uncovered overnight

For the Whipped Cream

1. In a glass measuring cup, add the heavy cream and sugar. Use an electric hand mixer to beat until medium peaks form
2. Transfer the whipped cream to a piping bag with a star-tip
3. Cut the bars into squares, then add a dollop of whipped cream to each bar. Garnish with key lime zest and coconut flakes, and enjoy!