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Two stacked Coconut Cream Bars dessert bars with creamy frosting and toasted coconut flakes on top, set on a light surface with soft pastel background for a bright, inviting look.

Coconut Cream Bars

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Soft buttery bars topped with creamy coconut frosting and golden toasted coconut for a delightful treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Optional Toasting 5 minutes
Total Time 55 minutes
Servings: 24 Bars
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 373
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup 226 g unsalted butter (softened to room temperature)
  • 2 oz 57 g cream cheese (softened)
  • 1 ¾ cups 350 g granulated sugar (for sweet buttery base)
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon coconut extract optional for extra coconut flavor
  • 2 ½ cups 285 g all-purpose flour (sifted)
  • ½ teaspoon baking powder for slight lift
  • 1 teaspoon salt fine
  • 1 ½ cups 180 g sweetened shredded coconut (divided ½ cup for toasting)
  • ½ cup 113 g unsalted butter (softened for frosting)
  • 3 oz 85 g cream cheese (softened for frosting)
  • 2 cups 250 g powdered sugar (for creamy frosting)
  • ½ teaspoon coconut extract for frosting
  • ⅛ teaspoon salt for frosting
  • Optional: melted dark chocolate for drizzle on top

Method
 

  1. Preheat the oven to 350°F (177°C) and prepare a 13×9 pan by lining it with parchment or greasing lightly.
  2. 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.
  3. Add 2 eggs, 1 egg yolk, vanilla extract, and coconut extract to the butter mixture and mix until fully incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture on medium-low speed until a smooth batter forms.
  6. 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.
  7. (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.
  8. In a medium bowl, beat ½ cup butter and 3 oz cream cheese until creamy.
  9. Gradually add 2 cups powdered sugar, mixing until smooth.
  10. Add ½ teaspoon coconut extract and ⅛ teaspoon salt, stirring until fully combined.
  11. Spread frosting evenly over cooled bars.
  12. Sprinkle remaining untoasted coconut evenly over the frosting, then top with toasted coconut. Optionally, drizzle with melted dark chocolate.
  13. Cut into 24 squares and serve.

Nutrition

Serving: 60gCalories: 373kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 145mgPotassium: 97mgFiber: 2gSugar: 35gVitamin A: 425IUVitamin C: 1mgCalcium: 18mgIron: 1mg

Notes

These bars are perfect for sunny afternoons or casual gatherings. The rich buttery base combined with creamy coconut frosting and toasted coconut on top creates a treat that's both comforting and indulgent.

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