Begin by preheating your oven to 350 degrees F.  Then line a 13x9-inch baking pan with parchment paper letting the paper hang over the long sides. Set the pan aside.

In a medium bowl, combine the flour with 3/4 cup of the sugar. Add the butter and cut it into the mixture with a pastry blender until it looks sandy with small pieces. Stir in 1/2 cup of the chopped nuts. Pat this mixture into the prepared pan forming an even base. Bake for 10 to 15 minutes or until the edges start to look lightly toasted.

While the crust bakes, mix the remaining 1 1/4 cups sugar with the eggs, milk, orange zest, and vanilla in a separate medium bowl. Give it a good stir so everything blends together.

When the crust comes out of the oven, gently pour this topping mixture over it while it is still hot. Scatter the remaining 1/2 cup nuts along with the cranberries and coconut evenly over the top.

Return the pan to the oven and bake for about 30 minutes more or until the top looks set and has a light golden color.

Cool in the pan on a wire rack. Once completely cool, lift the bars out using the parchment handles and cut into 24 bars.