Lemon-Coconut Chessecake Bars

(2 1/2 cups coconut toasted)

3/4 cup butter softened
1 1/2 cup flour
1/2 cup powdered sugar
1 cup toasted coconut
Place in food processor and mix well, then press to bottom of 9 X 13 ungreased pan. Bake at 350 for 15-20 minutes or until light brown.

1 8 oz cream cheese
2/3 cup sugar
2 eggs
1/3 cup lemon juice
1 TBSP lemon zest
Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake 18-20 minutes

1 1/2 cup sour cream
1/3 cup sugar
1/2 tsp vanilla
Mix well. Pour over above layers. Sprinkle with the remaining 1/1/2 cups toasted coconut. Bake 10 minutes

Cool on wire rack. Refrigerate for at least 4 hours before cutting.

( One of the girls at work shared this recipe with us...it's rich and tart at the same time. If you like lemons and coconut you'll love this one!!)