Ingredients:

3 cups plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coconut oil, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 cup sweetened or unsweetened desiccated  coconut, plus 4 tablespoons, divided
1 1/2 cup lemon curd

     Directions:

1. Preheat oven to 180C/fan oven 160C. Grease a swiss roll tin with cooking spray or line with parchment paper.   Set aside.

2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the eggs, vanilla extract, and coconut extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the 1 1/2 cups coconut.

4. Stir the lemon curd to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread the lemon curd over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer. Sprinkle the additional coconut over the bars.

5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.