These Lemon Coconut Gooey Butter Bars are buttery and gooey, with a taste of lemon and a touch of coconut. These bars are made with cake mix and a few simple ingredients.
Indulging in a heavenly dessert that combines the zesty freshness of lemon with the irresistible sweetness of coconut is an experience worth savoring. Get ready to tantalize your taste buds with these Lemon Coconut Gooey Butter Bars! These mouthwatering treats are the epitome of dessert bliss, offering a perfect balance of tanginess and tropical flavors that will leave you craving more.
Let me share with you the story behind these delectable bars. As an avid baker and lover of all things sweet, I have a penchant for transforming humble box mixes into extraordinary creations. It’s a joyous challenge for me to take a simple cake mix and turn it into something great. And that’s exactly how these Lemon Coconut Ooey Gooey Butter Cake Bars came to life.
Ingredients for these Butter Bars
You’ll need a few simple ingredients to make these butter bars. Here’s what you’ll need to gather before you get started:
- Large Eggs
- Lemon juice
- Unsalted butter
- Powdered sugar
- Cream cheese, softened
- Sweetened shredded coconut
- Yellow cake mix or Lemon Cake Mix
I’m sure you have most of these ingredients in your kitchen right now!
A few tips and tricks to keep in mind:
Be sure to let the bars cool completely before cutting into them. This will help them hold their shape and prevent the filling from oozing out. So, once the bars are finished baking, allow them to cool for about 15 minutes and place them in the refrigerator to cool the rest of the way.
Add more lemon juice to the filling if you prefer a slightly tangier flavor.
For best results, use freshly grated coconut instead of store-bought shredded coconut. It will give the bars a more intense coconut flavor and a chewier texture.
Don’t be afraid to experiment with different add-ins, like chopped nuts or dried fruit, to make the bars your own.
Tips and Tricks
For those looking to elevate the flavor of these ooey gooey bars, here are some tips and tricks to keep in mind. Firstly, using freshly grated coconut instead of store-bought shredded coconut is highly recommended. This will give the bars a more intense coconut flavor and a chewier texture. Additionally, don’t be afraid to experiment with different add-ins, like chopped nuts or dried fruit, to make the bars your own.
Now that you have the basics down, it’s time to get creative with your variations.
Recipe Variations
For those looking to switch things up, there are plenty of variations to explore.
Option 1: One popular option is to add a layer of raspberry jam between the crust and the filling for a tart twist on the dessert. Another alternative is to swap out the lemon for lime and the coconut for macadamia nuts, creating a tropical-inspired treat.
Option 2: For a more indulgent version, consider drizzling melted chocolate over the top or adding a layer of chocolate chips between the crust and filling. And for those who prefer a bit of crunch, tossing in some toffee bits or crushed graham crackers to the filling can provide a delightful texture contrast.
The possibilities are endless when it comes to customizing these bars. Don’t be afraid to get creative and make them your own.
With just a few simple ingredients and some tips and tricks, you can elevate your dessert game to the next level and create a treat that everyone will love. Don’t be afraid to get creative and experiment with different variations to find your perfect version of this tasty dessert.
Commonly Asked Questions
These bars are so scrumptious that they rarely last long, but if you manage to have any leftovers, they can be stored in an airtight container at room temperature for up to 3-4 days.
Absolutely! While the lemon cake mix adds a delightful citrus kick to these bars, you can experiment with different flavors. Try a yellow or white cake mix for a more neutral base, or explore options like strawberry or orange for a fruity twist. The possibilities are endless, so don’t hesitate to get creative and tailor the recipe to your taste preference.
Yes! Feel free to customize these bars to suit your cravings. You can add a handful of toasted coconut flakes on top for an extra burst of coconut flavor and a lovely crunchy texture. If you’re a fan of nuts, chopped toasted almonds or macadamia nuts can be a delightful addition. And if you want to take the tanginess up a notch, you can even sprinkle some lemon zest on the bars before baking.
Yes, you can freeze these bars! Simply wrap them tightly in plastic wrap or place them in an airtight storage container before freezing. They can be kept in the freezer for 2-3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight or at room temperature for a few hours. The texture might change slightly after freezing, but they will still be delicious.
* Recipe partially adapted from Paula Deens Gooey Butter Cake recipe
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Lemon Coconut Gooey Bars
- Total Time: 1 hour
- Yield: 16 1x
Description
Indulge in the perfect zesty lemon and sweet coconut blend with our irresistible Lemon Coconut Gooey Butter Bars recipe. Discover the magic of transforming a simple cake mix into a heavenly dessert that will leave you craving for more.
Ingredients
- CRUST
- 1 1lb. Yellow Cake Mix
- 1 egg
- 1 stick unsalted butter, melted
- FILLING
- 8 oz. cream cheese, softened
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. coconut extract
- 1/2 c. lemon juice (fresh)
- 2 c. powdered sugar
- 1 stick unsalted butter, melted
- TOPPING
- 1/2 c. sweetened coconut
- 1/2 c. brown sugar
- 1/2 c. sugar
- 4 tbsp. butter, melted
- 3/4 c. flour
Instructions
- Preheat oven to 350 degrees, spray a 9X13 rectangular baking dish with baking spray, and set aside.
- In a large bowl, pour the cake mix, add the egg and the melted butter, and stir with a wooden spoon. Once well mixed, pat into the bottom of the 9X13 rectangular pan. Set aside.
- In a large bowl, cream the cream cheese until smooth and add in the eggs one at a time, creaming into the cream cheese after adding into the bowl. Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter. Pour the cream cheese mixture on top of the cake mix crust.
- For the topping, mix the brown and white sugar and sweetened coconut and stir in the butter. Add the flour to the mix and stir. The topping will become very crumbly. Turn to wax or parchment paper and let it sit for about 10-15 minutes so the crumbs can dry out a bit.
- Sprinkle the crumbs as the top layer of the filling ( I didn’t use all the crumbs for my taste). Bake in the oven for 35-40 minutes and golden brown. Ensure not to overbake, as the center won’t be as gooey. Allow to cool and cut into squares.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Could you use a white cake mix? Would this change the flavor?
You can and it may. But it will still be delicious!
Could you use a graham cracker crust
IF you are talking about for the crust, I suppose you could but I’m not sure of the outcome.
How much is a stick of butter for we non Americans?
Hello Yvonne! Unfortunately, I am not sure. Sorry I couldn’t help.
4 oz. or 8 Tablespoons
What ingredient are you referring to?
One half cup. Or 120 cc/ml. One Qtr of a pound.
What ingredient are you referring to?
One stick of butter equals 1/2 cup.
A stick of butter is 1/2 cup
I just made these today and they are sooo good. The coconut was genius! My son and I couldn’t even wait for them to totally cool before we were taste testing. Great job, I definitely look forward to making more of your recipes. Thank you for this one.
You are so welcome Dee!
Has anyone ever tried to freeze these?
Not that I am aware of.
Recipe turned out very scrumptious and well worth the trouble of simulating an instant yellow cake mix! That aseptic lemon glow has been with me for hours since using the organic fresh-squeezed juice of lemons.
Good recipe!
Thank you Robert!
Do you have to refrigerate them
You dont have to, but you should before you cut them because they are gooey.
This should be called, It’s a SIN CAKE! Or LORD have MERCY CAKE!😋
Ha! Ha! Glad you enjoyed it!
Do you have to use cream cheese? My family hates cream cheese?
You can’t really taste the cream cheese if that helps, but I do not know of an alternative in this case.
Hi!
I’ve got a lemon cake mix and i’d really like to incorporate some lemon curd thats been sitting around in a jar, any ideas?
Maybe you can make the cake mix and once it cools, spread the lemon curd on top and finally top off with whipped topping. What do you think?
this is awesome. i used to make these when i was young. today i added rosemary, thyme and lavender to the cake part. subtle but yummy. thank you
Would this work with lime juice instead of lemon? I used to have a lime coconut cookie recipe that everyone loved and can’t find it.
It would, although I am not sure how the flavor would come out.
I’ve just started reading your recipe’s and tomorrow I’m trying this as have another family get together.I’ll let you know how it turns out. Thanks!
Can you make it without the lemon juice. ?My sister doesn’t like lemon but I want to try these.
Sure. I don’t think that will be a problem.
My niece made this and gave me a piece! I’m here to say that this may be my favorite dessert. It was delicious! I will have to try this very soon.
This makes me very happy Della! Thanks for telling me.
Is the crust supposed to be baked before putting the cream cheese layer on? I just made this and it turned out to be an ooey-goey mess. What did I do wrong?
Yes. You bake the crust first.
I made these bars today. I am still on the fence about whether it was worthy. Here are my thoughts: the recipe is confusing, no where in the instructions it tells you to bake the crust first or for how long, only reads “set aside” , only in the comments someone asked if it should be baked first and the answer was “yes”. I also think that if the topping needs to sit for 10_15 minutes to dry it should be first on the to do list so you just t don’t waste time and energy. The amount of sugar in this recipe is too much, I cut it by half and it still came out too sweet.
I don’t like using cake mixes or packet anything as I like to make everything from scratch, do you have the recipe for making the right amount of basic cake mix used in this recipe please.
Unfortunatley I don’t.