Coconut Cake Bars

Name: Coconut Cake Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 220 grams packed brown sugar; 220 grams packed brown sugar; 57 grams butter, softened; 60 milliliters shredded coconut; 2 eggs; 3 Tbsps all-purpose flour; 1 teaspoon vanilla extract; 117 grams chopped walnuts

Coconut Cake Bars is a lacto ovo vegetarian recipe with 25 servings. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 98 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. It works well as a cheap dessert. It will be a hit at your Mother's Day event. A mixture of coconut, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

To make crust: In a medium-sized bowl, mix the flour, butter and two tablespoons of brown sugar. Knead into a light dough and press into an 8-inch square pan or an 11x7 inch pan.

Ingredients you will need

Brown Sugar

Butter

Crust

Dough

All Purpose Flour

Equipment you will use

Bowl

Frying Pan

Bake for 10 minutes.

Equipment you will use

Oven

To make Topping: Beat together the two eggs, brown sugar, baking powder, flour, vanilla, walnuts and coconut.

Ingredients you will need

Baking Powder

Brown Sugar

Coconut

Vanilla

Walnuts

All Purpose Flour

Egg

Spread over warm crust.

Ingredients you will need

Crust

Bake another 25 to 30 minutes, until golden brown.

Equipment you will use

Oven

Let cool on wire racks before cutting.

Equipment

Oven

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

baking powder 220grams

packed brown sugar 220grams

packed brown sugar 57grams

butter, softened 60milliliters

shredded coconut 2

eggs 3Tbsps

all-purpose flour 1teaspoon

vanilla extract 117grams

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.