Lime and coconut is probably my favorite flavor combination. I have made Lime Coconut Pound Cake, Tequila Coconut Lime Cream Bars, and made a massive 6 layer lime and coconut cake for my sister’s graduation.
The slight tartness from the lime combined with the sweet chewiness of the coconut just works…beautifully. I made these for a 2-day event last weekend and they were gone within the 1st hour with people begging me to bring more on day two.
- 1 1/2 cup granulated sugar
- 1 cup (2 stick) butter, softened
- 4 large eggs
- 5 teaspoons lime zest
- 4 tablespoons lime juice
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter , softened
- 4 ounces cream cheese , softened
- 2 cups powdered sugar
- 1 teaspoon lime zest
- 1/2 teaspoon coconut extract
- 1 tablespoon milk
- 1 cup toasted shredded coconut
Beat butter and sugar until light and fluffy.
Add eggs, one at a time until completely incorporated.
Add lime juice and zest, mix until incorporated.
With a wooden spoon, mix in flour and salt.
Pour into a greased or line 9×11 inch casserole dish and bake at 350 degrees for 25 minutes.
Remove and cool completely.
Cream cream cheese and butter together until fluffy.
Turn mixer to low and beat in powdered sugar
Then, add milk and zest and beat on high for 5 minutes.
Pour glaze over brownies and sprinkle with toasted coconut.
Allow to set for 30 minutes before cutting.