Lime and Raspberry Bars with Coconut Crust

This is the dessert I made for our Bon Appetit dinner.  I used more raspberries and lots of fresh whipped cream.  Thanks to BakaholicMama for the recipe on Pinterest:  

http://www.bakeaholicmama.com/2011/07/lime-and-raspberry-bars-with-coconut.html


Lime Raspberry Bars With Coconut Crust

Ingredients for the crust:
1/2 cup flaked coconut
3/4 cups unbleached flour 
1.5 tbs white sugar
Pinch of salt
3/4 of a stick of butter chilled and cut into cubes
1/4 tsp vanilla extract (or preferably almond if you have it)

Directions:
First up... toast your coconut. I do this by placing it in a baking dish in a preheated oven, 325 degrees for about 10-15 minutes watch it very closely so it doesn't burn. If you see the outer edges of the pan browning too quickly give the coconut a quick toss mixing it all up and place it back in the oven.

After your coconut is toasted (should be golden brown) set your oven up to 350.

In your kitchen aid with the paddle attachment combine flour,sugar, and salt till its combined. Add toasted coconut and vanilla or almond Extract, give it a quick mix.



Add the butter and mix on med till the dough is rough pea sized crumbs. Spread crust in a parchment paper lined 8x8 pan pressing it into the bottom



Bake 20 to 25 minutes or till golden brown. Let it cool while mixing the next layers up.

Ingredients for top layer:
1 1/2 cups sugar
3 eggs
2/3 cup fresh lime juice - should be about 4 limes
The zest of all your limes (before being juiced)
2/3 cup flour
1/8 tsp of salt
2 tbs raspberry jam
1/2 cup confectioners sugar for dusting
1/2 cup fresh raspberries for garnishing
1/2 cup of toasted coconut for garnishing
Fresh whipped cream

Directions:
Whisk Lime juice, zest, eggs, flour, and sugar in a large bowl. Divide it in half, pour half into crust. With the other half add in your raspberry jam whisk together. Drizzle onto the first layer. With the tip of a knife marble your fillings together.
Bake for 30-35 minutes until filling is completely set. Let cool completely. Lift edges of parchment paper out of your pan. 

Dust generously with confectioner’s sugar. Serve with fresh whipped cream more toasted coconut and fresh raspberries.