If you’re in the mood for some tropical flavors in the ease of a bar, have I got a special treat for you! You’re going to adore this simple lemon coconut bar. Best of all, it starts with a box of cake mix!
Do Lemon and Coconut Go Together?
If you’ve been following me for any length of time you already know that I love merging tropical flavors together.
I’ve got an amazing recipe for an Easy Pineapple Coconut Cake. And you’ll love my Lemon Blueberry Coffee Cake.
But when it comes to the ease of a bar, you can’t top this simple recipe.
A Simple Lemon Coconut Recipe? Yes, Please!
I started with an idea from my friend Debby over at Southern Home Express. Her lemon bars were my original inspiration.
But then my imagination kicked in and I found myself dreaming of more cake flavors, different types of fillings and toppings.
And that’s when I remembered that I happened to have cream of coconut in my fridge.
What is Cream of Coconut?
Some people confuse cream of coconut with coconut milk. They’re not the same. Cream of coconut is thick, much like sweetened condensed milk.
Coconut milk is runny like. . .well. . .milk.
I happened to have both on hand so I used both. More on that later.
I’m awfully glad I decided to come up with this particular bar. It’s going to be a favorite with my family, especially in the spring and summer!
Lemon Coconut Bar Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these delicious bars. These are simple ingredients you might have on hand. Anything you don’t already have can be purchased at any grocery store.
- lemon cake mix (any brand)
- butter
- cream of coconut (12 ounces)
- coconut milk (or whole milk)
- shredded sweetened coconut
- room temperature egg
How to Make Easy Lemon Coconut Bars
These were so simple, y’all. I can’t believe I haven’t made them before.
Start by preheating your oven to 350 degrees Fahrenheit.
Spray a 9×13-inch baking dish with vegetable spray.Place a piece of parchment paper inside for easy lifting later. Spray the parchment paper lightly with Baker’s Joy or other baking spray.
In a large bowl or the bowl of a stand mixer, place your dry lemon cake mix. Add melted butter.
Mix well until it comes together.(If you prefer you can use a pastry cutter.)
Dump into the bottom of the prepared pan and press crust mixture down with your fingers to form the crust. (I used my knuckles.)
Place in preheated oven and bake for 10 minutes (like you would with a classic lemon bar).
While crust is baking, make your filling.
Combine cream of coconut, coconut milk, shredded coconut, and egg in mixer. Combine well.
Pour coconut mixture over the partially baked lemon crust.(This is going to bake up into a creamy filling!)
Place back in oven and bake for 30 – 35 minutes or until the top layer is set and the coconut begins to turn golden brown.
Remove and place on wire rack to cool.
After one hour, place in refrigerator for a full hour to chill.(For best results you really want these to be chilled.)
Cut into squares and serve!Decorate with slices of fresh lemon if you like.
Store leftovers in the refrigerator covered in plastic wrap. They will stay fresh 4 – 5 days.
Bars can be frozen up to two months if tightly wrapped or placed in airtight container.
What to Expect from these Easy Lemon Bars with Coconut
I was so delighted when I pulled these cookie bars from the oven! I just knew I was going to love them.
And y’all. . .I wasn’t wrong about that! These are delicious!They’re a bit like traditional lemon bars but with the crunch and flavor of coconut added in. (The addition of coconut sends the bars over the top!)
The soft crumbly cookie bottom, rich with lemon flavor. The creamy topping, loaded with the texture and sweetness of coconut.Talk about the perfect balance of flavors.
You’re going to love this original recipe. I am so excited to share it!
Variations on this Recipe
This recipe is near perfect just as it is but you know me. . .I love changing things up. Here are a few things I might try next time.
Strawberry pie filling or strawberry preserves. Just add a can (or jar) of either.(The filling ingredients for this recipe are totally up to you!)
Tangy lemon filling: Debby’s original recipe suggested lemon cake with lemon pie filling or lemon curd. If you’re a lemon lover this combination will do the trick!
Lemon zest: To punch up the lemon flavor, add the zest and juice from a large lemon. (Fresh lemons are always best when you have them on hand. If not, bottled lemon juice will do.)
Coconut shortbread crust: Add a cup of coconut to the shortbread for more sweetness and crunch.
White cake with coconut flakes and butter on bottom topped with lemon pie filling. (Might be a fun way to mix things up!)
Other Tropical Favorites from Out of the Box Baking
Easy No Bake Key Lime Pie: If you love the tart creamy goodness of a key lime pie but the simplicity of an icebox pie, have I got a treat for you! This easy no-bake key lime pie is simple but delicious!
Easy Pineapple Coconut Cake (with Lime): If you’re in the mood for a summery cake filled with tropical flavors, you’ve come to the right place. This delicious Pineapple Coconut Cake with Lime will make you feel like you’re on a Caribbean beach, ocean waves crashing in the background.
Lemon Lush (Lemon Oreo Dessert): If you love the light, bright flavor of lemon in a rich trifle-like dessert you’re going to adore this lovely Lemon Oreo Lush. It’s simple to make and loaded with your favorite cookies—Oreos!
Pineapple Upside Down Cake: It’s so easy to turn a yellow cake mix into this easy Pineapple Upside Down Cake! One can of sliced pineapple rings, 1 cup of brown sugar, some maraschino cherries, and the usual ingredients for a boxed cake mix. . .and you’re good to go. Talk about an easy dessert!
Easy Banana Bread Maui: If you’re looking for a Hawaiian banana bread recipe that’s a cut above the rest, have I got a great one for you! Until today I’d never even heard of Maui Banana Bread. Now that I’ve tried it, I can’t wait to share the recipe!
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious coconut lemon bars recipe.Check out this Lemon Coconut Web Story. Feel free to share it on social media!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Delicious Lemon Coconut Bars
Yield: 24
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
If you’re in the mood for some tropical flavors in the ease of a bar, have I got a special treat for you! You’re going to adore this simple lemon coconut bar. Best of all, it starts with a box of cake mix!
Ingredients
- 1 box lemon cake mix (any brand)
- 1 stick (1/2 cup) butter
- 1 1/2 cups cream of coconut (12 ounces)
- 4 ounces coconut milk (or whole milk)
- 2 cups shredded sweetened coconut
- 1 large egg
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit.
- Spray a 9x13-inch baking dish with vegetable spray.
- Place a piece of parchment paper inside (like you see in the photo) for easy lifting later.
- Spray the parchment paper lightly with Baker’s Joy or other baking spray.
- In a large bowl or the bowl of a stand mixer, place your dry lemon cake mix. Add melted butter.
- Mix well until it comes together.
- Dump into the bottom of the baking dish and press down with your fingers to form the crust. (I used my knuckles.)
- Place in preheated oven and bake for 10 minutes.
- While crust is baking, make your filling.
- Combine cream of coconut, coconut milk, shredded coconut, and egg in mixer. Combine well.
- Pour coconut mixture over the partially baked lemon crust.
- Place back in oven and bake for 30 - 35 minutes or until the top layer is set and the coconut begins to turn golden.
- Remove and place on wire rack to cool.
- After one hour, place in refrigerator for a full hour to chill.
- Cut into squares and serve!
- Store leftovers in the refrigerator covered in plastic wrap. They will stay fresh 4 - 5 days.
- Bars can be frozen up to two months if tightly wrapped.
