Lemon Coconut Cubes
Delightful dessert bars with the perfect balance of zesty lemon and toasted coconut, reminiscent of sunny days spent in the kitchen.
Ingredients
Base Ingredients
- 1.5 cups Allzweckmehl (All-purpose flour) Use all-purpose flour for the best texture.
- 0.5 cups brauner Zucker (light brown sugar) Can substitute with coconut sugar.
- 0.5 cups ungesalzene, geschmolzene Butter (unsalted melted butter) Can substitute with coconut oil for dairy-free.
- 2 pieces Eier (eggs) Use room temperature eggs.
Coconut Layer Ingredients
- 1 cups brauner Zucker (brown sugar) Adds sweetness.
- 1.5 cups Kokosraspel (desiccated coconut) Use unsweetened coconut or toasted coconut.
- 2 tablespoons Zitronensaft (fresh lemon juice) Freshly squeezed is best.
- 2 tablespoons Allzweckmehl (all-purpose flour) Helps bind the coconut mixture.
- 0.5 teaspoons Backpulver (baking powder) Essential for lightness.
- 0.25 teaspoons Vanilleextrakt (vanilla extract) Quality vanilla makes a difference.
- zesten von 1 Zitrone (zest of 1 lemon) Zesten von 1 Zitrone Enhances lemon flavor.
Frosting Ingredients
- 1 cups Puderzucker (powdered sugar) For the frosting.
- 3 tablespoons Zitronensaft (lemon juice) Freshly squeezed elevates the flavor.
- 1 tablespoon ungesalzene, geschmolzene Butter (unsalted melted butter) To give the frosting the perfect texture.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and prepare a 9x13-inch baking dish by lightly greasing it with non-stick spray.
- In a medium bowl, combine 1.5 cups of all-purpose flour, 0.5 cups of light brown sugar, and 0.5 cups of melted butter. Mix until the ingredients form a crumbly dough.
- Press this mixture evenly into the bottom of your prepared pan and bake for 10 minutes. Set aside to cool slightly.
Filling
- In a large mixing bowl, beat 2 eggs and the remaining 1 cup of brown sugar until light and fluffy.
- Add in the zest of 1 lemon and 2 tablespoons of lemon juice, mixing thoroughly.
- Add 1.5 cups of coconut, 2 tablespoons of flour, 0.5 teaspoons of baking powder, 2 tablespoons of lemon juice, and 0.25 teaspoons of vanilla extract. Stir until well incorporated.
- Pour this coconut mixture over the baked base, smoothing it out evenly.
Baking and Frosting
- Bake for an additional 20 minutes or until the top is lightly golden.
- While cooling, mix together 1 cup of powdered sugar, 1 tablespoon of melted butter, and 3 tablespoons of lemon juice until smooth and creamy.
- Spread the frosting over the cooled cubes and cut into 15 squares. Serve and enjoy!
Notes
These cubes keep well in an airtight container for about 3 days at room temperature or a week in the refrigerator. For longer storage, freeze them for up to 3 months.