This dish is a winner! My niece always grabs the first one. A sure crowd favorite!

Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it.

In a medium bowl, combine the flour, powdered sugar, and cold butter. Use a pastry cutter or your fingers to mix until the mixture is crumbly.

Press the crumbly mixture evenly into the bottom of the prepared baking dish to form a crust.

Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden.

While the crust is baking, whisk together the eggs, granulated sugar, baking powder, and salt in a separate bowl.

Add the lemon juice, lemon zest, and vanilla extract to the egg mixture, whisking until well combined.

Stir in the shredded coconut and sliced almonds.

Once the crust is ready, pour the lemon coconut mixture over the hot crust.

Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.

Allow the squares to cool completely in the dish before dusting with powdered sugar.

Cut into squares and serve.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a more pronounced coconut flavor, consider using coconut extract instead of vanilla extract. You can also swap the sliced almonds for chopped pecans or walnuts for a different nutty twist. For an extra touch of elegance, drizzle the cooled squares with a simple lemon glaze made from powdered sugar and lemon juice.