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Coconut Cream Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/coconut-cream-bars-recipe/