Preheat oven to 350°F (175°C).

Butter a 13x9 inch baking pan.

Unfold phyllo dough, cover with wax paper and a damp kitchen towel to prevent drying.

Place 2 phyllo sheets in the pan, brush with 1 tablespoon melted butter.

Repeat layering phyllo and butter until 24 sheets are used.

Prepare the filling: In a bowl, combine coconut, pistachios, sugar, water, orange flower water, and salt.

Sprinkle half of the filling evenly over the phyllo in the pan.

Layer 2 phyllo sheets, brush with butter. Repeat until 12 phyllo sheets are used.

Spread remaining filling on top.

Layer remaining phyllo, brushing with butter between each 2 sheets.

Brush the top layer generously with butter; pour any remaining butter over the top.

Cut baklava lengthwise into 4 strips, then crosswise into 6 strips.

Bake for 30 minutes.

Lower oven temperature to 300°F (150°C) and bake for 1 hour 10-15 minutes, until golden brown.

Make the syrup: Bring sugar, water, and salt to a boil in a saucepan, stirring until sugar dissolves.

Reduce heat and simmer for 10 minutes, or until slightly thickened.

Remove from heat and stir in orange flower water and lime juice.

Transfer baklava to a wire rack and let cool for 10 minutes.

Sprinkle with chopped pistachios.

Pour syrup evenly over the top.

Let cool completely on the rack.

Cut into pieces and serve.