Coconut Cake Bars Recipe - Allrecipes.com
Coconut Cake Bars Recipe

Coconut Cake Bars

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"This recipe is easy to make and a hit with coconut lovers."

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Ingredients Edit and Save

Original recipe makes 25 bars Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

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 crust and another TB of sugar did hold it together perfectly. I would also suggest using small eggs- I think I used Large ones and the topping was a little "omelet-y".

 
Most Helpful Critical Review
Apr 08, 2003

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.

 
Aug 29, 2002

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

 
Sep 27, 2011

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 crust; it was also salted butter, which I think helped balance the sweet topping with the salty crust. I did not have walnuts, so I used the pecans that I had on hand. All in all, it came out well. Thank you Rayna for sharing this recipe!

 
May 08, 2006

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 sweetened coconut, so it was too sweet for me. I recommend unsweetened. Very yummy recipe.

 
Dec 17, 2008

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 walnuts from a nut roll and forgot I added sugar already to it! So the nut kinda carmelized on top. Good, but you could not eat a big piece!

 
Feb 27, 2007

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.

 
Dec 15, 2006

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.

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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