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1
Preheat your oven to 350 degrees F.
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2
Spread out 3/4 cup of the sweetened coconut onto a small un-greased cookie sheet. Place in the center of the preheated oven and toast for 6-8 minutes, tossing it every 2 minutes. Watch carefully. Remove and let cool.
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3
In a large bowl combine the flour, brown sugar and salt. Mix and then cut in the cold butter with a pastry blender. Then add the oats and toasted coconut. With your hands, blend together until large clumps form. Place mixture in a parchment paper lined 13x9 pan (make sure some of the paper hangs over the ends - you'll use it as a handle to remove the bars). Press down with fingers. Refrigerate until ready to use.
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4
In a small pan over medium-low heat, add jam, raspberries and lemon zest. Mash the berries with a fork and stir. Heat just until the jam mixture is thinned out. Remove pan from the heat.
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5
In a large mixing bowl add in the cream cheese and powdered sugar, mix until combined and slowly add the whole milk. Mix on medium speed until creamy.
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6
Spread the raspberry mixture over the oatmeal and coconut crust. Then spread on the cream cheese mixture, and sprinkle with remaining coconut.
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7
Place in the 350 degree oven and bake for 25-30 minutes, rotating the pan half way through. Let cool completely. Remove the bars using the parchment paper as handles, cut into bars and serve.
