Description
Delicious, buttery, and moist butter bars that aren’t good for your gut, but are awesome for your belly!
Ingredients
- FOR THE BASE:
- 1 box 16 Oz Size, Yellow Cake Mix
- 1 whole Egg
- 1 stick Unsalted Butter, melted
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, Softened
- 2 whole Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Coconut Extract
- ½ cups Fresh Lemon Juice
- 2 cups Powdered Sugar
- 1 stick Unsalted Butter, melted
- FOR THE TOPPING:
- ½ cups Brown Sugar
- ½ cups Sugar
- ½ cups Sweetened Coconut Flakes
- 4 Tablespoons Unsalted Butter, melted
- ¾ cups Flour
Preparation
Preheat oven to 350 F. Spray a 9X13 rectangular pan with baking spray and set aside.
Into a large bowl, add the cake mix, egg, and melted butter and stir together with a wooden spoon. Once well mixed, pat it into the bottom of the 9X13 rectangular pan. Set aside.
In a large bowl, cream the cream cheese until smooth. Add the eggs one at a time creaming each into the cream cheese before adding the next. Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter. Pour the filling on top of the cake mix.
For the topping: In a medium sized bowl combine the brown and white sugar. Then mix in the sweetened coconut and stir in the butter. Add the flour to the mix and stir. The topping will become very crumbly.
Turn the mixture onto a sheet of wax or parchment paper and let it sit for about 10-15 minutes so the crumbs can dry out a bit.
Sprinkle the crumbs on top of the filling (I didn’t use all the crumbs for my personal taste). Bake in the oven for 35-40 minutes. Make sure not to over bake as the center won’t be as gooey. Allow to cool and cut into squares.
Recipe partially adapted from Paula Deen.
