Coconut and lime bars


Makes 9 large or 16 small

For the bars:

225g butter, softened

225g caster sugar

4 eggs

260g self-raising flour

2 tbsp desiccated coconut

2 tsp baking powder

4 tbsp milk

Zest of 2 limes

For the syrup:

Juice of 3 limes

20g caster sugar

For the icing:

200g icing sugar

Juice of 1 lime

1-2 tsp boiling water

To decorate:

25g toasted desiccated coconut

Zest of 1 lime

  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.

Per small square 301kcals, 14.4g fat (9.1g saturated), 41.3g carbs (28g sugars), 3.5g protein, 0.9g fibre, 0.1g sodium