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Preheat oven to 350°F. In a medium mixing bowl, stir together flour and 3/4 cup sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press the flour mixture onto the bottom of an ungreased 13-by-9-inch baking pan.
Bake for 10 to 15 minutes or until the crust is light brown around the edges.
Meanwhile, combine the remaining 1 1/4 cups sugar, eggs, milk, orange zest and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining 1/2 cup nuts, cranberries and coconut.
Bake for 30 minutes more or until golden. Cool slightly in the pan on a wire rack. Cut into rectangles while warm. Cool completely.