Bar #40: Coconut Lime

Andrew’s exact words to me when he ate this bar was, “I don’t even like lime…or coconut…but these are really good”…and then he ate another one.  And if you know Andrew, you know that he rarely has any sweets…so these babies really must be good :).

A little lime, a little coconut, a whole lotta summer.  Enjoy friends!

Shopping List
1 box of yellow cake mix
4 eggs
1/2 cup vegetable oil
 1 cup sugar
about 3 teaspoons lime zest
1/3 cup fresh lime juice
2 cups sweetened shredded coconut
Kosher or Sea Salt, optional

Preheat oven to 350 degrees.

Grease (I use Pam) a 9×13 baking dish and set aside.

In a large mixing bowl, combine yellow cake mix, 2 eggs and vegetable oil with a wooden spoon.  Stir until incorporated.  Pat this mixture into your prepared pan to make your “crust” layer.  Bake 10 minutes.

While the crust layer is baking, make the next layer.  In a mixing bowl, whisk together remaining 2 eggs, sugar, lime zest and lime juice until combined.  After 10 minutes, remove your crust layer from the oven and pour this lime layer down on top.  Put the pan back in the oven and bake another 20 minutes.

While the bars are baking, put your shredded coconut in a dry skillet and toast up over medium heat.  This will only take about 4 or 5 minutes.  Keep stirring the coconut to make sure it doesn’t burn.  Remove from heat once it’s nice and toasted.

Remove bars from oven after about 20 minutes (the middle should be a little wobbly but not runny).  Sprinkle your toasted coconut down over the bars and allow them to cool at least 20 minutes before slicing and serving.

I served mine with a sprinkle of Kosher salt to give them a little margarita taste…but you can skip this step if you like (however, it’s really yummy!).  Keep bars refrigerated when not serving.

Enjoy!