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close up of frosted coconut bar

Frosted Coconut Bars

Tender coconut sugar cookies topped with dreamy coconut frosting and toasted shredded coconut.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: coconut bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 507kcal

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.

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

Calories: 507kcal | Carbohydrates: 63g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 171mg | Potassium: 70mg | Fiber: 1g | Sugar: 45g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg