This Lime Frosted Coconut Bars recipe is one of those sweet discoveries that instantly became a weekend favorite in my kitchen. I first made a batch on a rainy Saturday afternoon when I was craving something bright and zesty to cut through the sweetness of coconut and white chocolate. The combination of chewy oats and shredded coconut in the base gives these bars a satisfyingly soft, slightly dense texture, while the tangy lime cream cheese frosting lifts the whole bite into something surprisingly refreshing. Ever since, these bars have been requested for birthday boxes, potlucks, and anytime company drops by.

What makes these bars special is their balance: the base is mildly sweet and coconut-forward, the white chocolate provides little pockets of creamy richness, and the lime frosting adds a fresh, citrusy finish that prevents the dessert from feeling cloying. I often find that they travel well and keep their texture better than many frosted squares. They’re easy to scale and forgiving—perfect for the home cook who wants a pretty, crowd-pleasing traybake without fuss. Read on for detailed techniques, storage tips, and a few small tricks I use to get the frosting silky-smooth every time.

Ingredients

• Unsalted butter (for the base): 1/2 cup (1 stick). Use good-quality unsalted butter—I reach for Kerrygold or Land O’Lakes. Butter temperature should be softened but not melted to ensure proper creaming with sugar.
• Brown sugar: 1/2 cup packed. Light brown sugar gives a mild molasses note that complements the coconut; measure by packing into the cup for consistent sweetness.
• Large egg: 1. Room temperature eggs incorporate more evenly and help the base set with a tender crumb.
• Rolled oats: 1/2 cup. Old-fashioned rolled oats hold structure and chew—avoid instant oats for this recipe.
• All-purpose flour: 1 cup. Spoon into the measuring cup and level off for accurate measurement to avoid a dense base.
• Baking powder and salt: 1/2 teaspoon baking powder, 1/4 teaspoon salt. These small leaveners provide a gentle lift and balance sweetness.
• Shredded coconut: 2/3 cup sweetened or unsweetened shredded coconut. I usually use sweetened for extra chew; if using unsweetened, the bars will be slightly less sweet.
• Mini white chocolate chips: 1/3 cup. These melt into little creamy pockets; alternatively, chop a 3-ounce white chocolate bar for more substantial flecks.
• Cream cheese (for frosting): 1/4 cup (about 2 ounces). Full-fat block cream cheese gives the best texture and tang—room temperature for smooth mixing.
• Unsalted butter (for frosting): 2 tablespoons. Softened to match the cream cheese for a silky emulsion.
• Powdered sugar: 1 1/2 cups. Sift if lumpy to keep the frosting smooth.
• Lime zest and juice: 1 tablespoon zest and 1 tablespoon juice. Use fresh limes for aromatic zest and bright flavor—bottled juice won’t be as vibrant.
• Green food coloring: 1 drop (optional) to achieve a subtle pastel hue—use sparingly.
• To decorate: 1/4 cup white chocolate chips or chopped white chocolate and 3 tablespoons shredded coconut. Lightly toasted shredded coconut adds a toasty note.

Instructions

Step 1 — Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray or butter the parchment so the base releases cleanly after baking. Step 2 — Cream butter and sugar: In a mixing bowl, beat 1/2 cup softened butter with 1/2 cup packed brown sugar on medium speed for about 1 minute until light and creamy. Scrape the bowl and beat an additional 30–60 seconds to ensure the sugar is well distributed—this step helps the base develop a tender crumb. Step 3 — Add the egg: Add 1 room-temperature egg and beat until fully incorporated, about 30 seconds. The egg binds the oats and dry ingredients and contributes to a soft, slightly chewy texture. Step 4 — Combine dry ingredients: Fold in 1/2 cup rolled oats, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 2/3 cup shredded coconut. Mix just until combined—over-mixing will make the base tougher. Finish by folding in 1/3 cup mini white chocolate chips. Step 5 — Bake the base: Press the batter evenly into the prepared pan using a spatula or the back of a spoon to smooth the surface. Bake at 350°F for about 28–32 minutes, until the top is golden and the edges pull slightly away from the pan. Gently press the top—there should be a slight spring but not a wet or doughy center. Step 6 — Cool completely: Remove from oven and set on a wire rack to cool completely in the pan. Cooling fully prevents the frosting from melting when spread on top—this can take 1 to 2 hours at room temperature. Step 7 — Make the frosting: Beat 1/4 cup softened cream cheese with 2 tablespoons softened butter for 2 minutes until creamy. Gradually add 1 1/2 cups powdered sugar, then beat in 1 tablespoon lime zest and 1 tablespoon lime juice. Add one small drop of green food coloring if desired and mix until smooth and spreadable. If frosting seems too loose, add a tablespoon more powdered sugar; if too stiff, add a teaspoon of lime juice. Step 8 — Frost and decorate: Spread the frosting evenly over the cooled base. Refrigerate for 15–20 minutes to set slightly. Melt 1/4 cup white chocolate chips in 15–20 second bursts in the microwave, stirring between intervals, then drizzle or pipe over the frosted bars. Sprinkle 3 tablespoons shredded coconut on top. Chill until firm for easy slicing. Step 9 — Slice and serve: Use the parchment overhang to lift the slab from the pan. Slice into 9 bars with a sharp knife, wiping the blade between cuts for clean edges. Let sit at room temperature for 10 minutes before serving to soften the frosting slightly for the best mouthfeel.

Storage Tips

Store the bars in an airtight container in the refrigerator for up to 4 days. To keep the frosting fresh, place a sheet of parchment between layers if stacking. For longer storage, wrap the unfrosted slab tightly in plastic wrap and then foil, freeze for up to 3 months, and thaw overnight in the fridge before frosting and serving. When reheating slightly for a softer texture, leave the bar at room temperature for 10–15 minutes or zap a single slice for 8–10 seconds in the microwave.

Ingredient Substitutions

If you prefer a less sweet base, use unsweetened shredded coconut and reduce the brown sugar to 1/3 cup. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure your oats are certified gluten-free. To avoid dairy, swap the butter for a vegan margarine and use a dairy-free cream cheese alternative in the frosting; note the flavor and texture will be slightly different. If white chocolate isn’t available, milk chocolate chips work, but they will change the flavor profile.

Serving Suggestions

Serve these bars with a bright espresso or a citrus-forward tea to complement the lime. For gatherings, arrange them on a platter with a light dusting of extra lime zest and a few whole limes for color. Offer alongside sliced fresh fruit—mango or berries—so guests can build a mini-dessert plate. These bars are perfect for brunch buffets, picnic boxes, or gift tins when wrapped in parchment and tied with twine.

Cultural Background

While not a traditional dish with a long history, coconut-lime flavor pairings are rooted in tropical cuisines where coconut and citrus are common. The texture and form of these bars take cues from American traybakes and bakery bars popularized in coffee shops—dense, portable, and easy to slice. This particular style of frosted square has become a staple in modern patisseries and cafes because it balances ease of service with visual appeal.

Seasonal Adaptations

In summer, amplify the citrus element by adding a teaspoon of lime curd swirled into the frosting before chilling. For winter, swap lime for orange zest and juice to create a cozy citrus-coconut square, and consider mixing toasted shredded coconut into the base for extra warmth. Holiday versions can include a sprinkle of flaky sea salt on top to contrast the sweetness and highlight the white chocolate.

Meal Prep Tips

Bake the base up to two days ahead and keep it wrapped in the fridge. Prepare the frosting the morning you plan to serve and spread close to serving time to preserve the bright lime aroma. For packed lunches, slice and place each bar in a small airtight container; add a folded paper towel under the lid to absorb any condensation if you’ll be carrying them in warm weather.

These squares are a joyful balance of chewy, sweet, and tangy—ideal for sharing. I hope you enjoy making them as much as I do; tweak the lime level to taste and don’t be afraid to add a little extra toasted coconut on top for drama. Happy baking!