5.0 from 21 votes
Frosted Coconut Bar Recipe
Tender coconut sugar cookies topped with dreamy coconut frosting and toasted shredded coconut.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 12
Calories: 507 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Coconut Bars:
- 2 cups cake flour
- 1 ½ tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon coarse kosher salt
- ½ cup unsalted butter , softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ cup sour cream
Frosting:
- 1 cup unsalted butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/8 teaspoon fine sea salt
- 2-4 tablespoons heavy cream or whole milk
- 1 cup shredded sweetened coconut , toasted
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.
Cup of Yum
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
- How to Toast Coconut:
- Oven Instructions: Line a baking sheet with parchment paper, add shredded sweetened coconut in a single layer and bake at 350℉, monitoring closely for 8-12 minutes.
- Skillet Instructions: Heat a non stick skillet over medium heat and add shredded sweetened coconut, tossing for 8-10 minutes until lightly browned.
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
171mg
(7%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
796IU
(16%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 507
% 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.