Coconut Cream Bars Recipe

Introduction

Coconut Cream Bars are a delightful treat combining a rich, buttery base with a creamy coconut frosting and a sprinkle of toasted coconut. This dessert is perfect for coconut lovers looking for a sweet and satisfying bar that’s easy to make and share.

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• 2 oz cream cheese (softened)
• 1 ¾ cup sugar
• 2 large eggs + 1 egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon coconut extract
• 2 ½ cups all purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups sweetened shredded coconut (divided)
• ½ cup unsalted butter (softened)
• 3 oz cream cheese (softened)
• 2 cups powdered sugar
• ½ teaspoon coconut extract
• ⅛ teaspoon salt

Instructions

1. Step 1: Preheat oven to 350°F (177°C) and prepare a 13×9-inch pan by lining it with parchment paper or lightly greasing and flouring it. Set aside.
2. Step 2: In a large bowl, beat together 1 cup softened butter, 2 oz cream cheese, and 1 ¾ cups sugar using an electric mixer until light, creamy, and well combined, about 1 minute on medium-high speed.
3. Step 3: Add the 2 large eggs, 1 egg yolk, 1 teaspoon vanilla extract, and ¼ teaspoon coconut extract. Stir well to combine.
4. Step 4: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and 1 teaspoon salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring on medium-low speed until completely combined.
6. Step 6: Spread the batter evenly into the prepared pan and bake on the center rack for 25 minutes. Allow the bars to cool completely in the pan before frosting. Keep the oven on for toasting coconut if desired.
7. Step 7: (Optional) To toast coconut, line a cookie sheet with parchment paper and spread ½ cup of shredded coconut evenly. Bake in the 350°F (177°C) oven for 4-5 minutes, remove and stir with a spatula, then return to oven, checking every 3 minutes until lightly browned. Let cool.
8. Step 8: In a medium bowl, beat ½ cup softened butter and 3 oz cream cheese until smooth and creamy.
9. Step 9: Gradually add 2 cups powdered sugar, beating until combined.
10. Step 10: Stir in ½ teaspoon coconut extract and ⅛ teaspoon salt until well combined.
11. Step 11: Spread the frosting evenly over the cooled bars.
12. Step 12: Sprinkle the remaining untoasted shredded coconut over the frosting, then top with the toasted coconut.
13. Step 13: Cut into bars and serve. For an extra decadent touch, drizzle with melted dark chocolate.

Tips & Variations

• For a nutty flavor, add chopped macadamia nuts or almonds to the batter or sprinkle on top with the coconut.
• Use unsweetened shredded coconut if you prefer a less sweet bar, adjusting the sugar in the frosting accordingly.
• To make the bars ahead, store the unfrosted base separately from the frosting to keep it fresh and assemble just before serving.

Storage

Store Coconut Cream Bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze the bars, wrapped well, for up to 2 months; thaw in the fridge and frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream cheese for this recipe?

Yes, light cream cheese can be used, but the bars may be slightly less rich and creamy. Full-fat cream cheese is recommended for the best flavor and texture.

How do I prevent the frosting from becoming too soft?

Make sure your butter and cream cheese are properly softened but not melted. Also, chilling the bars after frosting can help the frosting set and maintain its texture.

Coconut Cream Bars Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

Delight in these luscious Coconut Cream Bars featuring a buttery, soft base topped with a creamy coconut frosting and a sprinkle of toasted and untoasted shredded coconut for the perfect tropical treat. Ideal for dessert lovers craving a rich, coconut-forward flavor with a melt-in-your-mouth texture.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bottom Layer

• 1 cup unsalted butter, softened to room temperature
• 2 oz cream cheese, softened
• 1 ¾ cup sugar
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon coconut extract
• 2 ½ cups all purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups sweetened shredded coconut (divided)

Coconut Cream Frosting

• ½ cup unsalted butter, softened
• 3 oz cream cheese, softened
• 2 cups powdered sugar
• ½ teaspoon coconut extract
• ⅛ teaspoon salt

Instructions

1. Prepare the bottom layer: Preheat your oven to 350°F (177°C). Line a 13×9 inch pan with parchment paper or lightly grease and flour it to prevent sticking.
2. Mix wet ingredients: In a large mixing bowl, combine the softened butter, cream cheese, and sugar. Beat with an electric mixer on medium/high speed for about one minute until the mixture is light and creamy.
3. Add eggs and extracts: Add the two eggs, egg yolk, vanilla extract, and coconut extract to the bowl. Stir thoroughly to combine all wet ingredients evenly.
4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
5. Incorporate dry to wet: Gradually add the dry ingredients to the wet mixture while stirring on medium-low speed until fully combined and smooth.
6. Bake the base: Spread the batter evenly into the prepared pan. Bake on the center rack for 25 minutes. Once baked, allow the bars to cool completely in the pan before adding the frosting.
7. Toast the coconut (optional): While the bars cool, line a cookie sheet with parchment paper and evenly spread ½ cup of shredded coconut. Bake at 350°F (177°C) for 4–5 minutes, then stir and return to oven for 3-minute intervals until lightly browned. Remove and let cool.
8. Make the coconut cream frosting: In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually blend in the powdered sugar, then add the coconut extract and salt, stirring until well combined.
9. Frost the bars: Spread the coconut cream frosting evenly over the cooled bars.
10. Add coconut topping: Sprinkle the remaining untoasted shredded coconut evenly over the frosting, then top with the cooled toasted coconut for a lovely contrast in texture and flavor.
11. Serve: Cut the bars into desired sizes. For an extra indulgent touch, drizzle melted dark chocolate over the top before serving.

Notes

• Ensure butter and cream cheese are at room temperature for smoother mixing.
• Do not turn off the oven after baking the bars to easily toast the coconut afterward.
• Toasted coconut adds a nutty flavor and enhances texture; however, you can skip this step if preferred.
• These bars are best stored in an airtight container and can be refrigerated for up to 5 days.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives, though the texture will vary slightly.
• Adding a drizzle of dark chocolate adds richness and pairs well with the coconut flavor.

Keywords: coconut bars, coconut cream bars, coconut dessert, cream cheese frosting, toasted coconut, easy baking, sweet treats, coconut recipes