Coconut Lime Squares – A Light Refreshing Dessert

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November 29, 2013

Thanksgiving is past and now everyone is looking forward to the rest of the holiday season. And what comes with the holidays? Baking. All kinds of baking:  cookies, candy, fudge, pies, caramel popcorn!  So, before we start baking all the holiday goodies, I thought I would give you a recipe for a lighter desert.  I made this last week and took it to a pizza party.  Everyone raved about how it was such a light tasting desert after eating a heavy meal.

Coconut Lime Squares

Preheat oven to 350 degrees


  • 1 1/3 cup all-purpose flour
  • 1/3 cup coconut flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 cup sugar
  • 1 tbsp molasses
  • 2 eggs
  • 2 tbsp dark rum (or 1 tsp rum extract)
  • 1 tsp coconut extract (optional)
  • 1/2 cup sweetened shredded coconut


  1. Whisk the dry ingredients together in a bowl and set aside.
  2. Cream the butter, sugar and molasses together until light and fluffy.  Beat in the eggs, one at a time.  Add the rum and/or extracts.
  3. Mix in the dry ingredients until thoroughly combined.  Fold in the coconut.
  4. Spread in an 8×8 pan that has been lined with parchment paper with overhanging edges for easy removal.  (Or lightly grease the pan)
  5. Bake for 30-35 minutes until lightly golden and a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes in the pan, then lift out of the pan with the parchment paper and finish cooling on a rack.
  7. Glaze when completely cool.

Instead of using an 8×8 pan, I made mini “cakes” using a mini cupcake pan.  After they cooled, I lined them up on the counter and spooned some glaze on top.  I found they didn’t need a whole a lot of glaze, especially if you make it with a lot of the zest as it tends to start masking the taste of the coconut.

For the Lime Glaze:


  • 1 1/2 cups confectioner’s sugar
  • Juice of up to 2 limes
  • Zest of 2 limes


  1. Mix the sugar with enough lime juice to make a spreadable glaze.  Mix in the zest or sprinkle it on top.
  2. Spread the glaze over the bars (you can cut them into square first so that the glaze runs down the sides of each square)

I’m looking forward to the coming season because I love to bake.  Big Christmas dinner, pies, cookies, fudge, peanut brittle, you name it, I’ll cook it!  The biggest problem is finding the time to do it all.  Even with the stress of getting all the shopping, baking, decorations up, presents wrapped, oh, and work, Christmas is still my favorite holiday.

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