Description
Craving that bright lime-and-coconut bar from the café? This homemade copycat delivers the same tropical vibes with minimal fuss — and yes, you can make it in one pan.
Ingredients
Scale
- 1/2 cup (115 g) butter, softened (salted or unsalted OK)
- 2/3 cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut (plus extra to sprinkle on top)
- 1/3 cup mini white chocolate chips (or chopped white chocolate)
For the lime frosting
- 1/2 cup (115 g) butter, softened
- 1/2 tsp lime extract
- 1 1/2 cups (180 g) powdered sugar
- 1 tbsp heavy cream or milk
- 2 tbsp fresh lime juice
- A few drops gel food coloring (optional)
- 2 tbsp white chocolate, melted (for drizzling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, letting the paper hang over the sides for easy removal.
Make the coconut bar base
- Beat the softened butter and brown sugar together until smooth and creamy. Add the egg, vanilla, and coconut extract and mix until combined.
- In a separate bowl whisk the flour, baking powder, and salt. Gently fold the dry mix into the wet ingredients just until the flour disappears. Stir in the shredded coconut and white chocolate chips until evenly distributed.
- Spread the batter into the prepared pan, smoothing the top with a spatula. Bake about 15–16 minutes, or until the edges turn lightly golden and the center looks set. Remove from oven and allow the bars to cool completely in the pan.
Whip the lime frosting
- While the bars cool, make the icing: beat the softened butter until creamy, then gradually add the powdered sugar. Add the heavy cream (or milk), lime juice, and lime extract and beat until the frosting is light and fluffy. If you want that signature green hue, mix in a tiny amount of gel food coloring (or blend a touch of yellow + green gel).
Finish and serve
- Spread the lime frosting over the cooled bars in an even layer. Drizzle the melted white chocolate over the top (a piping bag, cut corner of a zip-top bag, or a spoon all work). Sprinkle extra shredded coconut on top, slice into squares, and enjoy.
- refer them chilled? Pop the pan in the fridge for 15–30 minutes to firm the frosting before slicing. Serve with coffee or a tall glass of milk.
Notes
- Pro tips
- Bring eggs and butter to room temp for a silky batter and smooth frosting.
- Don’t overmix once the flour goes in — overworking makes dense bars.
- Toast the coconut briefly if you want nuttier flavor (watch it closely; it browns fast).
- If frosting gets too thin, add more powdered sugar a tablespoon at a time.
- If white chocolate seizes while melting, stir in a little neutral oil to loosen it.
- Storage
- Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, cut into squares, freeze on a sheet, then transfer to a sealed container with parchment between layers — they’ll keep up to 3 months. Thaw in the fridge before serving.
Nutrition
- Calories: 271Calories
- Sugar: 24g
- Sodium: 154mg
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42mg