Coconut Cake Bars

Coconut Cake Bars

11

"This recipe is easy to make and a hit with coconut lovers."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 122 cals
Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To make crust: In a medium-sized bowl, mix the flour, butter and two tablespoons of brown sugar. Knead into a light dough and press into an 8-inch square pan or an 11x7 inch pan. Bake for 10 minutes.
  3. To make Topping: Beat together the two eggs, brown sugar, baking powder, flour, vanilla, walnuts and coconut. Spread over warm crust.
  4. Bake another 25 to 30 minutes, until golden brown. Let cool on wire racks before cutting.

Reviews

11
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Overall, this IS a very yummy treat I will be making over and over again in the future. But I agree that the crust does not hold together well, but I found that by using 1/3 c butter in the crus...

Most helpful critical review

I found that the base did not hold together very well and that it could probably use more butter. The filling was good just by itself.

Overall, this IS a very yummy treat I will be making over and over again in the future. But I agree that the crust does not hold together well, but I found that by using 1/3 c butter in the crus...

I found that the base did not hold together very well and that it could probably use more butter. The filling was good just by itself.

These are very easy to make and very delicious. For a variety add some cocoa. We had no problem with the crust falling apart. Works well as a double recipe in a 13 x 9 pan as well

I had to make something for us to take to Sunday brunch and I didn't want to rush out to the store. This fit the bill perfectly! I did take other reviewers advice and used more butter in the cru...

I used pecans instead of walnuts, so it was kind of like coconut pecan pie. I increased the butter in the crust to 5 Tbs and it turned out great. I did make a mistake the first time of using swe...

Quick, easy and delicious! I followed the recipe exactly and they came out great. I used an 8x11-inch pan, which I sprayed with Pam, and the bars didn't stick at all. Thank you for the recipe!

These turned out good, everyone liked them. I used 5 tbls of butter in the crust and spread it thin in a 9x13 greased pan and it turned out fine. Mine were really sweet I used left over ground w...

The topping on this recipe is great when you use half the sugar and sweetened coconut. As for the bottom crust, is was tasteless and crumbly.

Gooey top on a dry, hard, dryish crust. Despite coconut, vanilla is the predominant flavor. Was well liked by colleagues, but cleaning the pan was horrific. Be sure to grease, or line the pan.