These soft, buttery Coconut Cream Bars are topped with fluffy cream cheese frosting and toasted coconut that adds just the right crunch. I first made these for a summer potluck last year, and they disappeared faster than my Blueberry Cream Cupcakes. The base bakes up tender and cake-like, while the frosting stays light and creamy. They're easy enough for a weeknight but fancy enough to bring to a party, and honestly, they remind me of the kind of dessert you'd find at a beachside bakery.
If you love tropical flavors, you'll probably also enjoy my Apple Cranberry Crumble Pie or these Glazed Doughnuts for a different sweet treat.
What Are Coconut Cream Bars
Coconut cream bars are a layered dessert with a soft cookie base and a sweet coconut frosting on top. The cookie layer tastes buttery and tender, almost like a blondie but lighter. The frosting brings in cream cheese for tang and shredded coconut for texture. Some recipes skip the toasting step, but I think those few minutes in the oven make the coconut taste nutty and golden instead of just sweet.
You'll see versions with graham cracker crusts or no-bake fillings, but this one uses a baked Coconut Cream Bars that holds up well when you cut it into squares. It's sturdy enough to stack on a platter but still melts in your mouth.
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Coconut Cream Bars Ingredients
These Coconut Cream Bars use simple pantry staples and a good amount of coconut for that tropical flavor.
See Recipe Card Below This Post For Ingredient Quantities
Buttery Soft Cookie Bars
- Unsalted butter: Softened butter creams easily with the sugar and gives the bars their rich, tender texture. Make sure it's at room temperature so it blends smoothly.
- Cream cheese: Adds a slight tang and keeps the bars extra soft. It also helps the frosting taste creamy instead of overly sweet.
- Sugar: Sweetens the base and helps it bake up golden on the edges.
- Eggs and egg yolk: The extra yolk makes the bars richer and softer. Eggs also help everything bind together.
- Vanilla extract: Adds warmth and depth to the flavor.
- Coconut extract: Brings in that tropical coconut taste without making the bars too heavy. A little goes a long way.
- All-purpose flour: Forms the structure of the bars and keeps them from spreading too much.
- Baking powder: Gives the bars a light lift so they don't turn out dense.
- Salt: Balances the sweetness and makes all the other flavors stand out.
Coconut Cream Frosting
- Sweetened shredded coconut: Half of it gets toasted for a nutty, golden flavor, and the other half stays soft for texture. You can toast it all if you want a deeper flavor.
- Unsalted butter: Creamed with the cream cheese to make the frosting smooth and spreadable.
- Cream cheese: Keeps the frosting light and tangy instead of overly sugary.
- Powdered sugar: Sweetens and thickens the frosting so it holds its shape on top of the bars.
- Coconut extract: Adds another layer of coconut flavor to tie everything together.
- Salt: A tiny pinch keeps the frosting from tasting flat.
Optional Garnish
- Melted dark chocolate: Drizzle it on top for a bakery-style finish. It adds a little bitterness that cuts through the sweetness.
How to Make Coconut Cream Bars
These Coconut Cream Bars come together in two easy steps: bake the base, then make and spread the frosting.
Preheat oven: Preheat your oven to 350°F (177°C). Line a 13×9 pan with parchment paper or lightly grease and flour it so the bars don't stick.
Cream butter and sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar with an electric mixer until the mixture looks light and fluffy, about 1 minute. This step adds air and makes the bars tender.
Add wet ingredients: Mix in the eggs, egg yolk, vanilla, and coconut extract until everything is smooth and combined. Don't overmix, just blend until you don't see streaks.
Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring on medium-low speed until just combined. The batter will be thick and smooth.
Bake the base: Spread the batter evenly into the prepared pan and bake for 25 minutes on the center rack. The edges should look set and lightly golden. Let it cool completely before frosting, or the frosting will melt.
Toast the coconut (optional): Line a cookie sheet with parchment paper. Spread ½ cup (60 g) of coconut evenly and bake at 350°F (177°C) for 4 to 5 minutes. Stir with a spatula and continue baking in 3-minute intervals until lightly browned. Watch it closely because it burns fast. Let it cool before adding to the bars.
Make the frosting: In a medium bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy, about 1 minute.
Add powdered sugar: Gradually add the powdered sugar, beating until the frosting is thick and fluffy. Scrape down the sides of the bowl as needed.
Flavor the frosting: Stir in the coconut extract and salt until well incorporated. The frosting should taste sweet but not overpowering.
Frost the bars: Spread the frosting evenly over the cooled cookie base using a spatula. Make sure it reaches the edges.
Add coconut topping: Sprinkle the remaining untoasted coconut over the frosting, then add the toasted coconut on top. Press it down gently so it sticks.
Optional chocolate drizzle: Melt dark chocolate in the microwave in 20-second intervals, stirring between each one. Drizzle it over the bars in thin lines for a fancy look.
Cut and serve: Use a sharp knife to cut the bars into 24 squares. Wipe the knife between cuts for clean edges.
Substitutions and Variations
No coconut extract? Use extra vanilla instead. The bars won't taste as tropical, but they'll still be delicious.
Want a graham cracker crust? Swap the cookie base for a pressed graham cracker crust. Mix 2 cups of graham cracker crumbs with ½ cup melted butter and press into the pan. Bake for 10 minutes, cool, then add the frosting.
Make it chocolate: Add ¼ cup cocoa powder to the dry ingredients and reduce the flour by ¼ cup. You'll get a chocolatey Coconut Cream Bars that tastes like a candy bar.
Skip the toasting: If you're in a hurry, just use all untoasted coconut. The flavor will be sweeter and milder.
Dairy-free version: Use vegan butter and dairy-free cream cheese. The texture might be slightly different, but it'll still work.
Add lime zest: Stir a tablespoon of lime zest into the frosting for a tangy, tropical twist.
Equipment For Coconut Cream Bars
- 13×9 baking pan: The standard size for sheet bars. If you use a smaller pan, the bars will be thicker and need more baking time.
- Mixing bowls: One large bowl for the wet ingredients and one medium bowl for the dry ingredients.
- Electric mixer: Makes creaming the butter and sugar much easier. You can use a hand mixer or a stand mixer.
- Whisk: For mixing the dry ingredients together.
- Cookie sheet: If you're toasting the coconut. Line it with parchment paper so the coconut doesn't stick.
- Spatula: For spreading the frosting and stirring the toasted coconut.
- Parchment paper: Helps the bars lift out of the pan cleanly. You can also grease and flour the pan if you don't have parchment.
Storage Tips For Coconut Cream Bars
Room temperature: Store the bars in an airtight container for up to 2 days. The frosting will stay soft, but the bars might dry out a little if you leave them uncovered.
Refrigerator: Keep them in an airtight container for up to 1 week. The cream cheese in the frosting means they'll last longer in the fridge. Let them sit at room temperature for 10 minutes before serving so the frosting softens.
Freezer: Wrap individual Coconut Cream Bars in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
Make-ahead tip: Bake the cookie base a day ahead and store it covered at room temperature. Make the frosting and assemble the Coconut Cream Bars the day you plan to serve them.
Serving Suggestions
With coffee or tea: The sweetness pairs well with a strong cup of coffee or a mug of chai tea.
At a summer picnic: These Coconut Cream Bars travel well and don't need refrigeration for a few hours, so they're great for outdoor gatherings.
With fresh berries: Serve a square with a handful of strawberries or raspberries on the side. The tartness balances the sweetness.
As a birthday treat: Stack a few squares on a plate, add a candle, and you've got an easy birthday dessert that feels special.
Expert Tips
Use room temperature ingredients. Softened butter and cream cheese blend more easily and create a smoother batter and frosting.
Don't overbake the base. The Coconut Cream Bars should look slightly underdone in the center when you pull them out. They'll firm up as they cool, and this keeps them soft instead of dry.
Watch the toasted coconut closely. It can go from golden to burned in less than a minute. Set a timer and check it every 3 minutes.
Cool completely before frosting. If the base is even slightly warm, the frosting will melt and slide off. Give it at least 30 minutes to cool.
Cut with a hot knife. Run your knife under hot water, wipe it dry, and then cut the Coconut Cream Bars. You'll get cleaner edges and the frosting won't stick to the blade.
FAQ
What can I do with a can of coconut cream?
You can use coconut cream to make whipped coconut topping, add it to smoothies, or stir it into curries for a rich, creamy texture. It's thicker than coconut milk, so it works well in frostings and fillings too. If you want to use it in this recipe, you could replace some of the cream cheese in the frosting with coconut cream for an extra tropical flavor.
How do you prevent coconut cream bars from being too sweet?
Use cream cheese in both the base and the frosting. The tanginess balances the sugar. You can also reduce the powdered sugar in the frosting by ¼ cup, or add a pinch of salt to cut through the sweetness. Toasting the coconut helps too, because it adds a nutty, slightly bitter flavor that keeps the bars from tasting one-note.
What is Obama's favorite coconut cream pie?
President Obama has mentioned his love for coconut cream pie, specifically the version from Ted's Bakery in Hawaii. It's a classic pie with a flaky crust, creamy coconut filling, and whipped cream on top. These Coconut Cream Bars have a similar flavor profile but in a simpler, more portable form.
Is coconut cream good for diabetics?
Coconut cream is high in fat and low in carbs, so it won't spike blood sugar the way regular cream or milk might. That said, these Coconut Cream Bars are loaded with sugar, so they're not a diabetic-friendly dessert as written. If you're managing diabetes, you could try using a sugar substitute like erythritol or monk fruit sweetener in both the base and the frosting. The texture might change slightly, but it'll lower the carb count.
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Pairing
These are my favorite dishes to serve with Coconut Cream Bars
Coconut Cream Bars
Ingredients
Method
- Preheat the oven to 350°F (177°C) and prepare a 13×9 pan by lining it with parchment or greasing lightly.
- In a large mixing bowl, beat 1 cup butter, 2 oz cream cheese, and 1 ¾ cups sugar with an electric mixer until light and fluffy.
- Add 2 eggs, 1 egg yolk, vanilla extract, and coconut extract to the butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on medium-low speed until a smooth batter forms.
- Spread the batter evenly in the prepared pan and bake on the center rack for 25 minutes. Allow to cool completely in the pan before frosting.
- (Optional) To toast coconut, line a baking sheet with parchment and spread ½ cup shredded coconut evenly. Bake at 350°F (177°C) for 4-5 minutes, stirring once, until lightly golden. Allow to cool.
- In a medium bowl, beat ½ cup butter and 3 oz cream cheese until creamy.
- Gradually add 2 cups powdered sugar, mixing until smooth.
- Add ½ teaspoon coconut extract and ⅛ teaspoon salt, stirring until fully combined.
- Spread frosting evenly over cooled bars.
- Sprinkle remaining untoasted coconut evenly over the frosting, then top with toasted coconut. Optionally, drizzle with melted dark chocolate.
- Cut into 24 squares and serve.
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