Cranberry Coconut Bars

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Crust:

6 tablespoons cold unsalted butter, cut into pieces

1/2 cup light brown sugar

1/2 teaspoon kosher salt

1 cup all-purpose flour

1/2 cup finely chopped pecans

Filling:

1 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 large eggs, beaten

1 tablespoon whole or 2 percent milk

1 tablespoon vanilla extract

1 tablespoon freshly grated orange rind

1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen)

1/2 cup flaked coconut, sweetened

1/2 cup coarsely chopped pecans