Coconut Cream Bars are a soft, chewy dessert made with a rich, buttery cookie base and a smooth, creamy coconut frosting. Topped with both toasted and untoasted sweetened shredded coconut, these bars offer a delightful contrast in textures and flavors. The bars are easy to prepare and perfect for serving at parties, holidays, or just as a sweet homemade treat.
Why You’ll Love This Recipe
Ultra-soft and buttery base that melts in your mouth
Balanced sweetness, thanks to the addition of cream cheese
Easy to prepare and slice into clean, neat squares
Toasted coconut topping adds texture and aroma
Makes a generous batch, perfect for sharing
Great make-ahead dessert — even better the next day
Coconut lovers will adore the bold, tropical flavor
Simple ingredients, no fancy tools needed
Customizable with chocolate, nuts, or extra toppings
A beautiful, bakery-worthy treat for any occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bar Base
¾ cup unsalted butter, softened
4 ounces cream cheese, softened
1 ⅓ cups granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
For the Coconut Frosting and Topping
1 cup sweetened shredded coconut (divided — ½ cup for toasting, ½ cup untoasted)
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 ¼ cups powdered sugar
1 teaspoon coconut extract
⅛ teaspoon salt
Directions
Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper or lightly grease and flour it.
In a large mixing bowl, cream the softened butter, cream cheese, and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 1 minute).
Add the eggs and yolk, one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake for 25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean. Allow the bars to cool completely in the pan before frosting.
While the bars are cooling, toast ½ cup of the shredded coconut:
Spread it evenly on a parchment-lined baking sheet.
Bake at 350°F for 4–5 minutes, stirring once or twice until lightly golden. Let it cool.
Prepare the frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud.
Add the coconut extract and salt, and beat the frosting until smooth and fluffy.
Once the bars are completely cooled, spread the frosting evenly over the surface using an offset spatula or butter knife.
Sprinkle the untoasted shredded coconut evenly over the frosting. Follow with the toasted coconut, focusing on the center or edges for a decorative effect.
Cut into 24 squares and serve. You can optionally drizzle melted dark chocolate for an extra indulgent finish.
Servings and timing
Yield: 24 bars
Prep time: 30 minutes
Cook time: 25 minutes
Cooling and decorating time: 30–40 minutes
Total time: Approximately 1 hour and 30 minutes
Variations
Chocolate Drizzle: Add a finishing touch with a drizzle of melted dark or milk chocolate.
Nutty Twist: Mix ½ cup chopped macadamia nuts or almonds into the batter for crunch.
Lemon-Coconut: Add 1 teaspoon of lemon zest to the batter or frosting for a fresh citrus kick.
Tropical Toppings: Sprinkle diced dried pineapple or mango along with the coconut.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Low-Sugar Option: Use a reduced-sugar powdered sugar alternative in the frosting.
Almond Variation: Replace coconut extract with almond extract for a different flavor profile.
Mini Version: Bake in mini muffin tins for bite-sized treats.
No Frosting: Omit the frosting and add a coconut glaze instead.
Holiday Edition: Add festive sprinkles on top for holidays or celebrations.
Storage/Reheating
Store the bars in an airtight container:
At room temperature for up to 2 days
In the refrigerator for up to 1 week (best for warmer environments)
To freeze, wrap individual bars in parchment and place in a freezer-safe container. They will keep for up to 2 months. Thaw in the fridge overnight or at room temperature for about 30 minutes before serving.
FAQs
How do I know when the bars are fully baked?
The edges should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make these bars in advance?
Yes, they can be made a day or two ahead. Just store them in the refrigerator to keep the frosting firm and fresh.
Do I need to toast the coconut?
Toasting is optional, but it enhances flavor and adds a crunchy texture. You can skip it if you prefer a soft topping.
Can I use unsweetened coconut?
Yes, though the flavor and texture will differ. Sweetened coconut adds moisture and a chewy bite.
What’s the purpose of cream cheese in the batter?
Cream cheese adds richness, soft texture, and slightly offsets the sweetness of the bars.
Can I make this recipe without coconut extract?
You can, but the coconut flavor will be much milder. Consider adding a little extra shredded coconut in the batter to compensate.
What can I substitute for eggs in this recipe?
Try using a commercial egg replacer or unsweetened applesauce (1/4 cup per egg), though the texture may change slightly.
Why is my frosting too runny?
It may be due to over-softened butter or cream cheese. Chill the frosting for 15–20 minutes, then re-whip before spreading.
Can I double the recipe?
Yes, for a large crowd, double the ingredients and use two 9×13 pans or a larger sheet pan. Adjust baking time as needed.
How do I cut the bars cleanly?
Chill the bars slightly before cutting, and use a sharp knife cleaned between each slice for neat edges.
Conclusion
Coconut Cream Bars are a delightful blend of buttery cookie, creamy coconut frosting, and a mix of textures from toasted and untoasted coconut. Whether you’re serving them at a gathering or keeping a batch in the fridge for a sweet moment any day of the week, these bars deliver rich flavor and tropical charm with every bite. Try them once, and they’re bound to become a go-to favorite.
