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Lime Coconut traybake

25-30 mins Cook
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Bright, zesty and full of tropical flavour, these Lime & Coconut Bars are the perfect balance of sweet and refreshing. A soft coconut sponge is infused with a tangy lime syrup, then finished with a smooth lime icing and a sprinkle of toasted coconut for a deliciously light treat. Perfect with a cup of tea, these easy-to-make bars bring a little taste of sunshine to every bite.

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Lime Coconut Traybake

Lime Coconut Traybake

agnesgempackfoods-ie
prep time
20 mins
cooking time
25-30 mins
servings
9 large / 16 small
total time
50 mins

Equipment

  • Scales

  • Mixing bowl

  • Wooden spoon

  • Stand/hand Mixer

  • zester

  • spoon

  • baking tray

Ingredients

  • For the bars:

  • 225g butter, softened

  • 225g Gem Caster Sugar

  • 4 eggs

  • 260g Gem Self-Raising Flour

  • 2 tbsp Gem Desiccated Coconut

  • 2 tsp Gem Baking Powder

  • 4 tbsp milk

  • 2 lime, zest

  • For the syrup:

  • 3 lime, juice

  • 20g Gem Caster Sugar

  • For the icing:

  • 200g Gem Icing Sugar

  • 1 lime, juice

  • 1-2 tsp boiling water

  • To decorate:

  • 25g toasted Gem Desiccated Coconut

  • 1 lime, zest

Instructions

1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non- stick parchment paper.
2
In a large bowl, beat together the butter and sugar for the sponge until light and fluffy. Add the eggs one at a time, beating after each addition.
3
Add the flour, desiccated coconut, baking powder, milk and lime zest. Mix until just combined and pour into the prepared tin.
4
Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool.
5
For the lime syrup, combine the lime juice and caster sugar in a pot. Allow to simmer for 3-5 minutes or until slightly thickened.
6
Using a cocktail stick, pierce small holes into the top of the sponge. Spoon over the syrup and allow to soak into the sponge. Set aside.
7
For the lime icing, stir together the icing sugar and lime juice. If required, add some boiling water to loosen slightly.
8
Spread the water icing over the top of the cooled sponge. Sprinkle on the toasted desiccated coconut and some extra lime zest. Place in the fridge for five minutes to set the icing, then cut into nine large or 16 small squares.
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