Coconut sugar lemon squares

1. For the Pastry:
Grease or butter an 8-inch square baking pan. Preheat oven to 350 degrees F.
Whisk together the flour, salt and baking soda in a small bowl.
In a mixing bowl, cream the coconut oil and coconut sugar together. With hand or standing mixer, whip on high spread for about 2 minutes or until the mixture is light and fluffy. Add the egg, vanilla extract and blend.
On low speed, slowly add in the flour mixture. Continue mixing until the ingredients are well combined and the dough becomes crumbly.
Cover and set aside.

2. For the Filling:
Grease or butter an 8-inch square baking pan. Preheat oven to 350 degrees F.
Whisk together the flour, salt and baking soda in a small bowl.
Crack eggs into a medium-sized mixing bowl and whisk until fluffy. Add the remaining ingredients—except shredded coconut—and beat until frothy.
Divide dough in half. Press half into the bottom of the prepared baking dish to form an even layer. Pour the filling on top of the crust. Crumble the remaining dough on top of the filling, dispersing evenly.
Sprinkle the shredded coconut over the top layer of dough.
Bake in preheated oven for 25-30 minutes or until the top crust is golden brown and a pick inserted into the center comes out clean. Cool completely before cutting into squares.