Preheat the oven to 375 F (190 C) and place the rack at the bottom.
Line a 9″ x 13 ” (23 cm x 33 cm) mold with parchment paper, letting it hang over two sides.

For the crust
Mix all the ingredients together in the mixer bowl.
Press the dough with your fingers into the bottom of the mold and set aside.

For the filling
Mix all the ingredients in a saucepan and bring to a boil, stirring often, until thickened.
Pour the preparation over the crust.
Sprinkle the top with the remaining coconut and bake for 30 minutes.
Let cool completely before cutting into squares.

For the raspberry tart version:

Same recipe, dividing the recipe in half and bringing the dough up the sides of a tart mold.