Coconut Bars

These gooey Coconut Bars are a simple and delicious dessert. The buttery crust is soft and chewy and topped with a sweet, gooey filling that tastes like a macaroon.

Jump to:

• Why This Coconut Bar Recipe Works
• What You'll Need
• How To Make Coconut Bars
• Storage Recommendations
• Tips and Tricks
• Variations
• FAQs
• More Coconut Desserts
• Recipe

Coconut is a controversial flavor - you either love or hate it. I'm on team coconut! In winter, I like to bake coconut bundt cake or chocolate coconut cookies because it makes me think of sunny days.

Using a cake mix is an easy way to create a delicious dessert. I combined gooey butter bars and cake bars with coconut to create a chewy texture. Our friends loved them, so it was a success.

Why This Coconut Bar Recipe Works

If you are looking for a sweet dessert, try these magic bars. I promise they will satisfy any sweet tooth. Share them with friends or keep them for yourself; we won't judge.

• Easy to make. A cake mix simplifies the crust and saves you time in the kitchen.
• Fun to customize. Try different cake mixes and toppings like chocolate chips, fruit, nuts, or candies to make special flavors.
• Loaded with coconut. The soft and chewy bars have a delightful flavor from the extract and shredded flakes.

What You'll Need

No fancy tools or ingredients are needed to make this coconut bar recipe. The sweet treat comes together in minutes.

Kitchen Tools

• 9x13 Baking Dish - (affiliate links) This one has a lid to store leftovers.
• Baker's Joy - Great nonstick baking spray to keep treats from sticking.
• Rubber Spatula - It makes it easy to scrape the bowl and press the dough into the pan.
• Wire Rack - Great for cooling cookies or cakes.

Main Ingredients

• White Cake Mix - You will only use the dry powder for this recipe. Any brand works, but make sure it is 15 ounces.
• Unsalted Butter - Set it out ahead of time so it can soften.
• Large Egg - Provides the moisture needed to make a dough.
• Extracts - A combo of coconut and vanilla extract adds a better flavor.
• Shredded Coconut - Feel free to use sweetened or unsweetened flakes.
• Sweetened Condensed Milk - You need one 14-ounce can of sweetened milk, NOT evaporated.

BruCrew Tip: Use the leftovers to make coconut cream eggs or banana coconut muffins.

How To Make Coconut Bars

Our chewy coconut cake bars are a delicious and simple dessert made with a cake mix crust. Let's get baking!

1. Make the cookie crust. Mix the dry cake mix, butter, egg, and extracts in a large bowl until a soft dough forms.
2. Stir together the topping. Add the shredded flakes to a bowl, then pour in the sweetened condensed milk. Stir until combined.
3. Assemble the bars. Press the dough evenly into a prepared pan, then spread the gooey mixture on top of the crust.
4. Bake and cool. Place in the oven and bake until the edges are golden brown and the center is set. Remove and then place on a wire rack.

Storage Recommendations

Keep leftover bars in an airtight container at room temperature for 3-4 days. If you are keeping them longer, place the container in the fridge for up to one week.

Tips and Tricks

• Line the pan with parchment paper to remove them from the pan easily.
• The dough is sticky, so spray your hands or spatula with nonstick baking spray to keep it from sticking.
• For more texture, crunch, and coconut flavor, sprinkle extra shredded flakes on top of the bars before baking.
• Let them cool completely before cutting into bars because they will fall apart when warm.

Variations

• Choose a different cake mix for your crust. Lemon, chocolate, and strawberry are all delicious choices.
• For extra flavor and color, add mini chocolate chips, almonds, cherries, cranberries, M&M's, or sprinkles on top before baking.
• Drizzle or spread melted white or milk chocolate over the cooled bars to add a fun topping.

FAQs

More Coconut Desserts

• Chocolate Coconut Bars
• Coconut Carrot Cake
• Coconut Cookies
• Lemon Coconut Cupcakes
• Coconut Chocolate Pie

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This post was first published in March 2012. It was updated and then republished in February 2024.