Frosted Coconut Bar Recipe
User Reviews
5
Frosted Coconut Bar Recipe
Description
This recipe starts by mixing the dry ingredients—cake flour, cornstarch, baking powder, and salt—then creaming together softened butter and sugar until fluffy. Eggs and vanilla and coconut extracts are incorporated, followed by sour cream to add moisture and richness. The batter is thick and spooned evenly into a parchment-lined 9x13-inch pan, baking until the edges are lightly browned but the center remains tender. Cooling completely is essential before frosting to set the bars properly.
The frosting is a buttercream made by beating softened butter with powdered sugar, vanilla and coconut extracts, salt, and enough heavy cream to reach a smooth, spreadable consistency. After the frosting is applied evenly, toasted shredded coconut is sprinkled on top for texture and a deeper coconut flavor.
Toasting the coconut can be done in the oven or skillet, watching carefully to avoid burning. These bars feature a balance of soft cake texture, creamy frosting, and crunchy coconut topping, ideal as a snack or dessert.
They should be refrigerated or kept covered to maintain freshness, and the coconut topping can be toasted just before assembling for best texture.
Ingredients
Coconut Bars:
- 2 cups cake flour
- 1 ½ tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt coarse
- ½ cup butter softened, unsalted
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ cup sour cream
Frosting:
- 1 cup butter softened, unsalted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/8 teaspoon salt fine sea salt
- 2-4 tablespoons heavy whipping cream or whole milk
- 1 cup coconut toasted, shredded, sweetened
Instructions
For Coconut Bars:
- Preheat the oven to 350℉. Line the bottom of a 9”x13” pan with parchment paper. Set aside.
- Sift together the cake flour, cornstarch, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream the butter and sugar together until light and fluffy.
- Add the egg, vanilla and coconut extracts and mix until well blended. Add the sour cream and beat until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mix until just combined. Do not overmix.
- Drop the batter by large spoonfuls into the prepared dish. The batter will be very thick. Spread batter evenly for uniform baking.
- Bake for 18-20 minutes or until the edges are slightly browned. Don’t overbake. Cool completely before frosting.
For Frosting:
- Beat the butter until creamy, about 1 minute.
- Add the powdered sugar, vanilla and coconut extracts, salt, and 2 tablespoons of heavy cream.
- Beat until desired consistency is attained, thinning with more cream, if needed.
- Spread onto bars and top with the toasted coconut.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- To toast coconut in the oven, spread sweetened shredded coconut in a single layer on parchment and bake at 350℉ for 8-12 minutes, watching closely.
- To toast coconut on stovetop, toss shredded coconut in a heated nonstick skillet over medium heat for 8-10 minutes until lightly browned.
- Do not overbake bars to keep edges tender; cool completely before frosting.
- Use cake flour and cornstarch for a finer, soft crumb in the bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 171mg | 7% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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