COCONUT SHORTBREAD CRUST

1. Preheat oven to 350°F. Line a 9" x 13" pan with parchment paper or grease the pan with melted butter of cooking spray. 
2. Whisk the flour, shredded coconut, ginger and salt together in a bowl. 
3. Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Stop to scrape the sides of the bowl a couple of times. Add the vanilla and mix until just incorporated. 
4. Reduce the mixer to a low speed and add the dry ingredients. Mix util the dry ingredients are just incorporated, it will come together quickly. You don't want to over-mix, the dough should be crumbly so it's easier to press into the pan.
5. Pour the crumbly dough into the prepared pan and evenly distribute over the bottom. Lightly press the dough into the pan until even and smooth. You can use the bottom of a measuring cup to press the dough evenly into the pan. Then bake for 25-ish minutes, until the crust is golden and toasty.

GRAPEFRUIT FILLING

1. While the crust bakes, prepare the filling by lightly beating the eggs. Then whisk in the sugar and flour until smooth. Add the grapefruit juice, zest, milk and salt and whisk together until blended.
2. Turn the oven temperature down to 325°F. Whisk the filling once more just before carefully pouring it over the warm crust. 
3. Bake for 20-25 minutes until the filling feels firm when lightly touched. It should be slightly jiggly when you shake it but not runny. 
4. Allow to cool at least 45 minutes - 1 hour at room temperature. Slice into a grid 6 x 4 grid for 24 squares and carefully transfer from the pan to a cooling rack or baking sheet.
5. To create the straight edge design with the shredded coconut, use a bench knife or something with a straight edge & hold it just above one bar at a time, at an angle from corner to corner, while sprinkling shredded coconut over the exposed side of the grapefruit bars. Repeat with each bar.