Coconut Lime Squares

For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted

For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar

Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting 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. Let cool. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.

To make the filling, whisk sugar, flour and baking powder in a large bowl to combine. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake 25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners' sugar and cut into squares.


Servings: 32

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