Preheat Wolf oven in CONVECTION at 325°F. In a mixer, beat together flour, shredded coconut, powdered sugar and salt. Add softened butter and beat on low speed until crumbly. Press into a greased 9 x 13 pan. Bake in preheated oven for 15-18 minutes, or until lightly golden brown. Remove and place on a rack to cool to room temperature.
Increase oven temperature to 340°F.
To make filling, in a small bowl, whisk together sugar, eggs and baking powder until smooth. Add in lime juices and zest and whisk until well combined. Pour mixture over cooled crust. Bake for 20-25 minutes, or until deep golden brown and well set. Remove from oven, cool and refrigerate overnight to fully set. Cut and serve the next day.