Preheat your oven to 350°F and line a 13x19in baking dish with parchment paper. Set aside.
In a small saucepan, combine the raspberries, water, and maple syrup. Heat over medium-high heat. Bring to a boil, stirring consistently. Once boiling, decrease the heat to medium-low, and allow the compote to thicken for about 20 minutes. Stir occasionally. Remove from heat and refrigerate until you are ready to serve.
Meanwhile, add the coconut to a dry skillet set over medium-low heat. Stir the coconut frequently as it begins to brown, about 5 minutes. Once the coconut is significantly toasted, remove from heat and set aside.
To the bowl of your stand mixer (or handheld mixer), combine the sugars and the butter. Mix until creamy. Add two of the eggs, one at a time, and mix until fully incorporated. Add 1 teaspoon of the vanilla extract and mix once again. Next, add the flour and baking powder. Mix on low-speed until a soft dough begins to form. Once all of the flour has incorporated, pour the dough into the prepared baking dish. Press down so that it evenly covers the entire dish.
Next, add the cream cheese, confectioner's sugar, and vanilla extract to the bowl of your stand mixer. Mix until creamy and smooth. Stir in the toasted coconut. Pour the mixture on top of the dough and smooth to spread. Bake the bars for 40-50 minutes or until the top is brown and crackly. Remove from oven and allow the mixture to cool for at least 30-minutes before slicing into bars.
I prefer these bars to be served cold, but they are also delicious warm. They will keep in the fridge for about a week. Top with raspberry compote, and enjoy!