Preheat oven to 350*. Line a 13x9-in. baking pan with heavy duty foil, leaving an overhang for easy removal. Lightly grease foil.

Pulse 2 cups flour, 1/2 cup sugar and 1/2 tsp salt in a food processor for 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump togeter. Press dough evenly into bottom of prepared pan.

Bake for 15 min or until crust is golden around the edges. Remove.

Blend eggs, lemon zest, lemon juice, baking powder, a pinch of salt and remaining flour and sugar in food processor until smooth. Pour filling evenly over hot crust.

Bake for 25-30 minutes or until the filling begins to brown at the edges and is just set. Remove pan to a wire rack; cool completely.

Grasp edges of foil lining the baking pan, and carefully lift lemon mixture onto cutting surface. Slice into bars. Sprinkle with powdered sugar.