Prepare the Crust:
Preheat oven to 350°F (175°C).
Combine flour and powdered sugar in a medium bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Press crust into an ungreased 8×8-inch baking dish.
Bake for 15-20 minutes, or until lightly golden. Let cool.
Prepare the Filling:
Beat eggs until light and frothy.
Add flour, sugar, and salt; mix well.
Stir in lemon juice, zest, and vanilla.
Pour filling over the cooled crust.
Add Coconut Topping:
Sprinkle shredded coconut over the lemon filling.
Bake and Cool:
Bake for 20-25 minutes, or until filling is set and coconut is browned.
Let cool completely in the pan.
Chill for at least 1 hour.
Serve:
Cut into squares and serve. Dust with powdered sugar, if desired.
