For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted
For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
Pre-heat oven to 350 F.
Line a 9x13" baking pan with foil, letting ends
extend above pan.
Spray lightly with cooking spray.
To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring
lightly toasted. Let cool.
In a food processor, pulse together cake mix and
until evenly moistened and crumbs form.
Stir in coconut. Press mixture evenly
bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins
brown at edges.
To make the filling, whisk sugar, flour and baking powder in a large bowl to
Whisk in eggs, lime peel and juices until well blended. Pour over hot crust.
minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out
of the baking
plan and place on a cutting board. Allow to cool thoroughly.
Dust with confectioners'
sugar and cut into squares.