For the Shortbread Crust

• Preheat the oven to 350 and line a 8X8 baking dish with parchment paper. 
• In a large bowl, whisk the flour, sugar, and salt.
• Stir in the melted butter until combined.
• Press the shortbread into an even layer in the prepared pan. Use a measuring cup and/or offset spatula to press the crust down.
• Bake at 350 for 10 minutes, then cool completely.

For the Key Lime Filling

• Preheat oven to 350
• In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it’s completely smooth, making sure to scrape down the bottom and sides of the bowl.
• Add the sweetened condensed milk and mix to combine.
• Add the lime juice, water, lime zest, and Lorann Key Lime Flavor, mix until combined.
• Pour the filling over the cooled shortbread crust and bake at 350 for 10 minutes.
• Cool on the counter for 30 minutes, then transfer to the fridge for 2-3 hours or up to overnight. 

For the Coconut Whipped Cream

• Add the heavy cream, sugar, and Lorann Coconut Emulsion to a cold bowl. Whisk by hand until soft peaks form.
• Alternatively, do this in your mixer with the whisk attachment, but make sure to watch it and not over whip it. 

To toast the coconut flakes, add them to a dry nonstick pan and heat over medium, stirring constantly until they’re golden brown.

To Serve-

Slice into 16 equal squares, top with a dollop of coconut whipped cream, toasted coconut flakes, and extra lime zest.