Put The Lime In The Coconut Bars Recipes

Steps:

• Fill a tall glass with ice.
• Add the coconut rum and lime juice. Fill glass with Sprite.
• Stir gently and enjoy!

Steps:

• Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice.
• Pour honey onto a plate.
• Lay out coconut on a plate.
• Dip the rims of chilled glasses into honey and roll in coconut.
• Shake and pour into chilled martini glasses to serve.
• NOTE: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

Steps:

• Preheat oven to 350°.
• Combine the butter, salt, powdered sugar and 2 cups of flour.
• In a large bowl, mixing to make a soft dough.
• Press evenly into an ungreased 13 x 9" baking pan.
• Bake for 15-20 minutes or golden brown.
• In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
• Spoon over the crust.
• Sprinkle the coconut over the lime mixture.
• Reduce the oven temperature to 325°.
• Bake for another 25 minutes or until firm.
• Cool on wire rack about 1 hour and then cut into bars.

Steps:

• Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
• In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
• For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
• In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

Steps:

• Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
• Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

Steps:

• Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
• In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time.
• In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour.
• Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
• For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
• In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

Steps:

• For crust: Preheat oven to 325F.
• Butter and flour an 8-inch square baking pan, knocking out excess flour.
• Blend together with fingertips flour, butter, coconut, confectioners’ sugar and salt until mixture resembles coarse meal.
• Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
• Reduce oven temperature to 300F.
• Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
• Pour filling mixture over crust and bake in middle of oven for 20 minutes.
• Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
• Cool on rack and chill 1 hour.
• Cut into 16, 2-inch squares.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
• Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
• Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.