Recipe by Canadian Living.
What you'll need
2 cups All-purpose flour
1/2 cup Sugar
1/4 tsp Salt
3/4 cup Butter, cubed and softened
2 tbsp All-purpose flour
1 tsp Baking powder
1/4 tsp salt
1 3/4 cup Sugar
1/3 cup Lemon juice
2 cups Cranberries (fresh or frozen), quartered
2 cups Coconut (shredded or flaked)
1. In a large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in a 13 X 9-inch parchment paper lined cake pan, pressing to level. Bake at 350°F until golden brown, about 20 minutes.
2. Meanwhile, in a small bowl, whisk together flour, baking powder and salt; set aside.
3. In a separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture. Stir in cranberries and coconut and scrape onto base.
4. Reduce heat to 325°F. Bake until pale gold and filling is firm in the centre, 45 to 55 minutes. Let cool in pan on rack.