1 (9 inch) pie crust, baked
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
3 eggs
1 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup flaked coconut
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon orange juice
1 cup brown sugar
1/4 cup white sugar
1/4 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans.
Beat butter, sugar, salt, nutmeg, cloves, vanilla and eggs in large bowl until light and fluffy. Mix together flour, baking powder and coconut; stir into butter mixture with lemon zest, milk, lemon juice and orange juice. Beat at medium speed of mixer or until blended. Stir in 1/4 cup sugar, 1/4 cup lemon juice and brown sugar. Beat at medium speed until mixture is smooth and creamy. Fill and frost top and sides of pan.
Trim crust to fit pan; cut into 1/2 inch squares. Place crust in prepared pie pan.
Bake in preheated oven for 45 minutes, until golden brown. Cool completely. Garnish with coconut and vanilla extract. Chill in refrigerator.
In a small bowl, beat 1/4 cup coconut milk until thickened. Fill chilled pie with whipped cream.
In a separate small bowl, beat 1 1 cup brown sugar until mixture begins to thicken. Beat in 1/4 cup lemon juice, 1/4 cup lemon zest and 1/4 cup lemon zest. Blend 1/2 cup of lemon zest into whipped cream. Reduce mixer speed to medium. Fold whipped cream in 1/4 cup of remaining lemon juice. Spread cooled sugar mixture over cooled pie. Cut remaining coconut in half.
Slice into 1 inch squares. Serve immediately.