Bar- Coconut Lime Squares
Source of Recipe
Houston Chronicle Dec 21, 2007
List of Ingredients
1½ cups sweetened coconut flakes
1 box white cake mix
½ cup (1 stick) unsalted butter, melted
For the filling:
2 cups granulated sugar
½ cup all-purpose flour
1 teaspoon baking powder
4 eggs
1 tablespoon freshly grated lime zest
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
Confectioners' sugar, for dusting
Recipe
Preheat the oven to 350 degrees. Line a 9-inch x 13-inch baking pan with foil, letting the ends extend above pan. Spray lightly with cooking spray.
To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Cool. In a food processor, pulse the cake mix and melted butter together until evenly moistened and crumbs form. Stir in the toasted coconut. Press the mixture evenly into the bottom of the foil-lined baking pan. Bake 10 to 12 minutes until the crust begins to lightly brown at edges.
To make the filling, whisk the sugar, flour and baking powder in a large bowl to combine. Whisk in the eggs, lime zest and juices and stir until well blended. Pour the mixture over the hot crust. Bake 25 minutes or until the topping is golden brown and set. Cool completely in the pan on a wire rack. Holding foil ends, lift out of the baking pan and place on a cutting board. Dust with confectioners' sugar and cut into squares.
Makes about 32 squares.
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