Preheat oven to 350°F. Spray a 9 x 9-inch pan with pan spray and, for easy removal, line with parchment paper, making sure to leave paper hanging over the sides of the pan.
Spread ½ cup Bob's Red Mill Coconut Flakes on a clean baking sheet and bake at 350°F until lightly golden, about 5 minutes. Let cool while you assemble the remaining ingredients.
Meanwhile, combine ½ cup of Bob's Red Mill Coconut Flakes with ½ cup warm water and 1 Tbsp (15mL) lemon juice and let soak until ready to use.
Sift together Bob's Red Mill Whole Wheat Pastry Flour and ¼ cup powdered sugar. Add toasted coconut and mix well. Add butter and mix until a well-incorporated dough forms.
Turn dough out into the prepared 9 x 9-inch pan and pat evenly to form a bottom crust. Dock crust with a fork.
Bake crust at 350°F until golden, about 20 minutes. Let cool while you prepare the filling.
Filling
In a large bowl, combine all-purpose flour, sugar and baking powder. Add eggs and ½ cup (120mL) lemon juice and whisk thoroughly.
Pour filling onto baked crust. Drain soaking liquid from coconut using a mesh strainer making sure to squeeze out excess water. Sprinkle drained coconut over filling.
Bake bars at 350°F until the center is set and does not jiggle when the pan is lightly tapped, about 40 – 45 minutes. Let cool thoroughly before glazing.
Glaze (optional)
To prepare glaze, whisk together powdered sugar and lemon juice (adjust to desired consistency and sweetness with more powdered sugar and/or lemon juice) and pour over bars. Let glaze set before slicing, about 30 minutes.
