How long will these bars stay fresh?

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.

Can I use a different flavor of cake mix for this recipe?

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.

Can I add other mix-ins or toppings to these bars?

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.

Can I freeze these Butter Bars?

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.

Lemon Coconut Gooey Butter Bars - Brown Sugar Food Blog

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

Units Scale

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

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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.
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