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October 26, 2020

Easy Raspberry Lime Coconut Bars

Posted on September 17, 2020 by in baked goods

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Easy Raspberry Lemon Coconut Bars

My Easy Raspberry Lime Coconut Bars are just the thing to have in your cupboard now when all the students and busy with exams. With a cup of tea or coffee, it is a very good incentive to keep them going for a bit longer.

ThesecEasy Raspberry Lime Coconut Bars are very similar to these Raspberry Jam Squares, the difference is the raspberries being fresh, not jam. Also the addition of lime zest just works.  To be honest, I prefer this version. It is not too sweet and the tang from the fresh raspberries gives a refreshing tang to these squares.

Easy Raspberry Lime Coconut Bars

Mix Raspberries with sugar, lime zest and juice.

I love to make cake bars, they are easier to keep. You can pack them in in a container, some of them you can even freeze and somehow I don’t feel so guilty when eating just one square (maybe two) of cake, oppose to a big slice of cake. While you are busy, do try these Pecan Cheesecake Squares or my delicious Lemon Meringue Squares. 

When you are a bit of a choc-a-holic, I can certainly recommend these Chocolate squares or these utterly delicious Nutella bars.

Scatter Raspberries over baked layer

Scatter Raspberries over baked layer

Easy Raspberry Lime Coconut Bars

makes 24


325 g soft butter ( not melted)

300 g white sugar

the zest and juice of 1 big lemon

2.5 ml salt

700 ml flour ( 2 ¾ cups)

80 g coconut

2 x 100 g punnets fresh raspberries – roughly 2 heaped cups

30 ml white sugar

icing sugar for dusting

Top with other half of dough

Top with other half of dough


Preheat oven to 160 C. Place butter, sugar and salt in your mixer and beat until it has a creamy, light color. Add the flour and coconut and slowly mix until it forms a soft dough. Divide the mixture  in 2 and press the one half in the bottom of a 25 x 35 cm pan which you have lined with baking paper. Bake the bottom layer for about 10-15 minutes or until it is slightly brown around the edges. While the bottom is baking, place the raspberries in a bowl with the lemon zest and juice. Mix with a spoon, but do not break up the raspberries.

Cool, cut in squares and serve.

Remove  the bottom layer from the oven and scatter the raspberries over the baked layer. Top with the remaining dough and bake for 30 minutes or until the top is golden brown. Dust with icing sugar and serve with tea or coffee.

Top with other half of dough

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