Coconut flakes (sweetened) 1-1/2 cups
Butter (unsalted and melted)
White cake mix 1 box
Sugar (granulated) 2 cups
All purpose flour 1/2 cup
Baking powder 1 teaspoon
Eggs (large) 4 numbers
Lemon juice (fresh) 1/3 cup
Lime juice (fresh) 1/3 cup
Lime peel (freshly grated) 1 tablespoon
Confectioners’ sugar for sprinkling
Method of Preparation
Pre-heat oven to 350 F. Take a baking pan and line it with 9×13″ foil, duly leaving the ends above the pan. Spray with cooking spray lightly.
For making the crust, take a baking sheet and spread with coconut. Bake for 8 minutes, duly stirring once or twice till you get the light toast. Allow it to cool. Beat cake mix and melted butter together in a food processor until you get evenly moistened crumbs. Add coconut and stir well.
Press mixture evenly into the bottom of the baking pan lined with foil. Bake 10-12 minutes till you get crust getting light brown at edges.
To prepare the filling, add sugar, flour and baking powder in a large bowl and whisk for even mixing.
Add in eggs, lime peel and juices and blend well. Pour over hot crust. Bake for 25
minutes or till the topping turn to golden brown. Allow it to cool thoroughly and set in a pan placed on a wire rack. Lift the baked item from the baking pans in whole duly holding the foil ends.
Place it over a cutting board and allow it cool fully. Sprinkle with confectioners’
sugar and cut into squares.