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Coconut Lime Squares ~ when the craving for rum, fresh coconut, and lime hits, this is your go to easy tropical dessert.

Total time

0 minutes




  • 1⅓ cup all-purpose flour
  • ⅓ cup coconut flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup (1 stick) unsalted butter at room temperature
  • 1 cup sugar
  • 1 tbsp molasses
  • 2 eggs ((beaten))
  • 2 tbsp dark rum (or 1 tsp rum extract)
  • 1 tsp coconut extract (optional)
  • ½ cup sweetened shredded coconut
  • glaze
  • 1½ cups confectioner's sugar
  • juice of up to 2 limes
  • zest of 2 limes


  1. Set oven to 350F
  2. Whisk the dry ingredients together in a bowl and set aside.
  3. Cream the butter, sugar and molasses together until light and fluffy. Beat in the eggs, one at a time. Add the rum and/or extracts.
  4. Mix in the dry ingredients until thoroughly combined. Fold in the coconut.
  5. Spread in an 8x8 pan that has been lined with parchment paper with overhanging edges for easy removal. (Or lightly grease the pan)
  6. Bake for 30-35 minutes until lightly golden and a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes in the pan, then lift the blondies out of the pan with the parchment paper and finish cooling on a rack. Glaze when completely cool.
  8. To make the glaze, miix the sugar with enough lime juice to make a spreadable glaze. Mix in the zest or sprinkle it on top.
  9. View the recipe instructions at The View From the Great Island

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