Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.