Show Subscription Form




Lemon Angel Cake Bars Recipe
Lemon Angel Cake Bars Recipe photo by Taste of Home

Lemon Angel Cake Bars Recipe

Read Reviews
4.5 10
Publisher Photo
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES: 48 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 cup finely shredded unsweetened coconut
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • 3 teaspoons grated lemon peel

Nutritional Facts

1 bar equals 116 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 135 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
  2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon peel. Refrigerate at least 4 hours. Cut into bars or triangles. Yield: 4 dozen.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lemon Angel Cake Bars in Simple & Delicious October/November 2013, p56

Nutritional Facts

1 bar equals 116 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 135 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Angel Cake Bars

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 16, 2015

"I cook for an individual or group every week and am always looking for new recipes. In the summer I look for refreshing dessert ideas. This recipe is delicious! It is light and refreshing and so easy to prepare. I also used sweetened coconut and it was fine. Definitely a keeper!"

MY REVIEW
Reviewed Feb. 17, 2015

"Anyone have a substitute for using Coconut?"

MY REVIEW
Reviewed Sep. 6, 2014

"Light and very tasty. Baked in 25 mins. Easy to cut in bars. I , too,used sweetened coconut and it was fine. Icing was yummy!!! RE: Kogo's question, no just add lemon filling and coconut to cake mix, it comes out fine.Gail Borczyk, Field Editor"

MY REVIEW
Reviewed Aug. 30, 2014

"Yummy! I love any dessert with lemon and these did not disappoint! I think next time I will use a little less coconut. Will make again!"

MY REVIEW
Reviewed Aug. 23, 2014

"I tried it. It did not work. The lemon pudding in a can was 22 oz. so I weighed out the correct amount. It puffed up nicely but in 20 minutes it was burning and I knew it would fall when cooled and it was just a thin gooey mess after it cooled and it did not taste good at all. I threw it away. I then checked the gas oven with an oven thermometer-perfect.

I actually make angel food cake from scratch-I will stick to that! It is easy..."

Loading Image