Coconut Cream Bars Recipe

Introduction

Coconut Cream Bars are a delightful treat combining a rich, buttery base with a smooth coconut cream frosting. Topped with toasted and untoasted shredded coconut, they offer a perfect mix of texture and flavor that coconut lovers will adore.

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 your oven to 350°F (177°C). Line a 13×9-inch pan with parchment paper or lightly grease and flour it, then set aside.
2. Step 2: In a large mixing bowl, combine 1 cup softened butter, 2 oz softened cream cheese, and 1 ¾ cup sugar. Use an electric mixer to beat the mixture until light, creamy, and well combined, about 1 minute on medium-high speed.
3. Step 3: Add the eggs, egg yolk, vanilla extract, and coconut extract. Stir well to incorporate.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until fully combined.
6. Step 6: Spread the batter evenly into the prepared pan. Bake on the center rack for 25 minutes. Let the bars cool completely in the pan before adding the frosting. Keep the oven on for toasting the coconut if desired.
7. Step 7: (Optional) To toast the coconut, line a cookie sheet with parchment paper and spread ½ cup of shredded coconut evenly. Bake at 350°F (177°C) for 4-5 minutes, then stir and continue to bake in 3-minute intervals until lightly browned. Allow to cool.
8. Step 8: For the frosting, beat ½ cup softened butter and 3 oz softened cream cheese together 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 mixed.
11. Step 11: Spread the coconut cream frosting evenly over the cooled bars.
12. Step 12: Sprinkle the remaining untoasted shredded coconut over the bars, then top with the toasted coconut if using. Cut into bars and serve.
13. Step 13: Optional: Drizzle with melted dark chocolate for an extra decadent touch.

Tips & Variations

• Use room temperature ingredients to ensure smooth, even mixing for the batter and frosting.
• For a nutty twist, add ½ cup chopped macadamia nuts or pecans to the batter before baking.
• Adjust the amount of coconut extract to suit your preference for a stronger or subtler coconut flavor.
• Try drizzling melted white chocolate instead of dark chocolate to complement the coconut flavor.

Storage

Store the coconut cream bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the bars without frosting for up to 2 months; thaw completely and then frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut can be used, but shredded coconut works best as it dries and toasts evenly. Fresh coconut may add more moisture and alter the texture slightly.

Do I need to toast the coconut for this recipe?

Toasting the coconut is optional but highly recommended. It adds a rich, nutty flavor and a lovely crunchy texture that complements the creamy frosting.

Coconut Cream Bars Recipe

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★★★★★

4.8 from 134 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 24 bars 1x

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Description

These Coconut Cream Bars are a luscious treat featuring a buttery, moist base topped with a rich coconut cream frosting and a delightful mix of toasted and untoasted shredded coconut. Perfectly sweet and creamy, they combine tender cookie bars with a smooth, fluffy frosting, ideal for coconut lovers and dessert enthusiasts alike.

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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

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Instructions

1. Prepare Bottom Layer: Preheat your oven to 350°F (177°C) and line a 13×9 inch baking 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. Using an electric mixer, beat at medium-high speed for about 1 minute until the mixture is light and creamy.
3. Add Eggs and Extracts: Stir in the two large eggs, one egg yolk, vanilla extract, and coconut extract until fully incorporated.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and beat on medium-low speed until just combined.
6. Spread Batter and Bake: Spread the batter evenly in the prepared pan and bake on the center rack of your preheated oven for 25 minutes. After baking, let the bars cool completely in the pan before applying the frosting.
7. Toast Coconut (Optional): While the bars cool, optionally toast ½ cup of shredded coconut by spreading it evenly on a parchment-lined cookie sheet. Bake in the oven at 350°F (177°C) for 4-5 minutes, stir, then continue to toast in 3-minute intervals until lightly browned. Allow toasted coconut to cool.
8. Prepare Coconut Cream Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy with an electric mixer.
9. Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is combined and smooth.
10. Flavor and Salt: Stir in the coconut extract and salt until evenly mixed.
11. Frost the Bars: Spread the coconut cream frosting evenly over the cooled bars.
12. Top with Coconut: Sprinkle the remaining untoasted shredded coconut evenly over the frosted bars, then top with the toasted coconut for contrast and crunch.
13. Serve: Cut the bars into squares and serve. For an extra indulgent touch, you may drizzle melted dark chocolate over the bars before serving.

Notes

• Ensure the bottom layer is fully cooled before frosting to prevent melting.
• Toasting the coconut is optional but adds wonderful flavor and texture.
• Feel free to drizzle dark chocolate over the bars for a richer dessert experience.
• Store the bars in an airtight container in the refrigerator for up to 5 days.
• Bring bars to room temperature before serving for the best texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Coconut cream bars, coconut dessert, creamy frosting, toasted coconut, easy dessert bars