Make the filling: Double the recipe for Our Coconut Pastry Cream Filling and let it chill in the fridge while you make your crust.

Prep: Preheat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper and set aside.

Cream Together: In a mixing bowl add 1 cup softened butter, ¾ cup superfine white sugar, and 1 tablespoon pure vanilla extract, cream together until smooth.

Mix dry ingredients: To a separate bowl add 2 ½ cups all-purpose flour, and ¼ teaspoon salt, whisk together until the salt is evenly distributed.

Combine: Gradually add the dry ingredients to the butter and sugar mixture. Stir together until combined, be careful to not over mix to ensure a tender crust.

Form the crust: Divide the dough into thirds, reserving ⅓ for the crumb topping. Press the remaining ⅔ of the dough into the prepared pan in an even layer. Place the pan in the fridge along with the dough reserved for the crumb topping and chill for 15 minutes.

Bake: Remove the pan from the fridge and place it in the preheated oven on the middle rack. Bake for about 20 minutes, until the edges are just starting to brown. Remove from the oven and place the pan in the fridge to chill until cold.

Combine: While the crust is cooling, add 2 tablespoons packed brown sugar, ½ cup sweetened shredded coconut, and 1 tablespoon melted coconut oil to the reserved shortbread crust dough. Use a fork to mix together until combined but still crumbly.

Bake: Transfer the crumb topping pieces to a parchment lined baking sheet. Place the baking sheet in the oven and bake at 350 F for about 20 minutes. The crumbs should look slightly golden brown on the bottom and edges. Remove from the oven and allow to cool to room temperature.

Assemble: Pour the Coconut Cream Pastry filling on top of the baked and cooled shortbread crust and spread into an even layer. Cover and place in the fridge to completely set, 2-4 hours but for best results I recommend chilling overnight. Once set and just before serving, add the crumbs on top of the coconut cream, cut into bars and serve!