Dulce de Leche Pasta Frola

Mix flour, sugar, baking powder and salt together in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Beat eggs, milk and vanilla extract together in a small bowl. Stir into dry ingredients with a fork until dough comes together. Knead a few times in the bowl to moisten all ingredients. If sticky, add a little more flour. If too dry, add a bit more milk. Shape dough into a disk and wrap in plastic wrap. Refrigerate for about 1 hour.

Preheat oven to 350° F.

Roll 3/4 of dough on a floured surface into a 10-inch circle and fit into bottom and up side of a 9-inch fluted tart pan with a removable bottom. Trim pastry to edges of pan. Refrigerate remaining dough if it gets soft.

Place dulce de leche in a medium, microwave-safe bowl. Microwave for a few seconds until soft enough to spread. Stir in ½ cup coconut. Spread over dough in pan.

Roll remaining dough into a 9-inch circle. Cut into 12 (1/2-inch) strips and arrange in a lattice pattern over top of filling.

Bake for 25 to 30 minutes or until golden brown. Serve warm or at room temperature sprinkled with toasted coconut, if desired.