Reviewed: Apr. 24, 2012

SOOO yummy! Shared these at work and 2 weeks later people are still talking about them! I left out the nuts and used 1 cup whole wheat flour and 1 cup white flour and did 1 cup white sugar and 1 cup brown. Not overwhelmingly coconutty and very moist. More like a spice or carrot cake than a bar dessert. Glaze is super easy and will be a great recipe to have on hand. Highly recommend!

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Reviewer:

maskofzorra

Reviewed: May 26, 2011

You can't taste the coconut at all. The most prominent flavor is the cinnamon. This is not a bad tasting bar, but with a name like "Buttermilk Coconut" I expected it to actually *taste* the coconut. Nope.

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Reviewer:

LindsayBeth

Reviewed: Apr. 7, 2011

I cut down on the sugar and used 1 cup of coconut b/c of previous reviews but I wasn't impressed with this. The crust part was too hard and I didn't even press it in (due to another review). It's okay but I won't try this one again.

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Reviewer:

klhskygirl

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Reviewed: Apr. 2, 2011

This was a great recipe. I was able to use some leftover buttermilk and coconut. I also used less sugar. I only used 1 Cup of white sugar and 1/2 Cup of Brown Sugar. I doubled the coconut because I didn't use the walnuts. Also, I think you could use less powdered sugar for the glaze. It was good, but would probably taste just as good with a little less. The next time I try it, I'm going to make it without the glaze and add the mini chocolate chips to the top (cake like) layer. Overall, YUM! Everyone that tried it, loved it.

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Reviewer:

nikkiuhas

Reviewed: Mar. 27, 2011

I agree that these really shouldn't be called "bars". It really is more of a cake on top of a crust. However, the taste was fantastic. I served these for my family and everyone loved them.

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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

Reviewed: Dec. 30, 2010

This was absolutely delicious! Very easy and quick to make.

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stacicakes

Reviewed: Jul. 6, 2010

I had left-over buttermilk to use up, so I thought I'd try this recipe. I LOVE THESE BARS! Very easy to make, and the taste was great. Next time, though, I'll use more coconut in the crust. Other than that, a perfect rcipe.

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catgirl

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

Living In: North Port, Florida, USA

Reviewed: Apr. 16, 2010

Fantastic way to use extra buttermilk, which was exactly what I was looking to do. The only thing I had to run out and buy was coconut, and I subbed the walnuts for pecans, since that's what I had. Delicious! I took some of the other reviewers' advice and doubled the coconut and switched the sugar to 3/4c white sugar and 1c brown. I think I will reduce the sugar by another 1/4 cup next time as it was still a bit sweet, especially with the powdered sugar glaze. Also, the crust was just a touch too dry--probably due to the increased coconut--so maybe more butter on the next go round. And I'm definitely going to experiment with some sort of pineapple glaze next time...mmm.

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jasmineflower

Reviewed: Feb. 25, 2010

I was very skeptical of this, even as I made it; I just needed to use up some buttermilk. This is a fantastic recipe. Makes a delicious bar (mine did turn out bar-like). Had no walnuts so doubled coconut. Might skip the glaze next time- on the sweet side, but also keeps it very moist. These are disappearing very quickly from the kitchen. Don't let plain looks or sound of it dissuade you- this is a keeper.

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EmmaVT

Reviewed: Apr. 15, 2009

Deelicious! This receipe is wonderful but just a little too sweet. I subtracted 1/4 cup of white sugar and 1/4 cup of packed brown sugar and use 1 cup of coconut flakes instead. This recipe is another hit from all recipes and it is sure to stay.

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