Lemon Angel Cake Bars

Name: Lemon Angel Cake Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 dozen.
Ingredients: 1 package (16 ounces) angel food cake mix; 1 can (15-3/4 ounces) lemon pie filling; 1 cup unsweetened finely shredded 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 zest

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

Ingredients

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded 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 zest

Directions

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.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
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 zest. Refrigerate at least 4 hours. Cut into bars or triangles.

Editor's Note

Look for unsweetened coconut in the baking or health food section.

Nutrition Facts

1 bar: 116 calories, 5g fat (3g saturated fat), 10mg cholesterol, 135mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.

Originally published as Angel Lemon Cake Bars in Simple & Delicious October/November 2013

Reviews

My Review

Click stars to rate

Average Rating:

franksabo

Feb 1, 2018

Frankie Oh !0 Not a bad lemon bar cake- a little sweet and the cake part seemed dense will probably make it again.
Michelle5472

Jan 25, 2018

These are the BEST! I also used sweetened coconut and these were really good. Will definitely make and make again.
JGa2595176

Dec 16, 2017

Lemony goodness! This is a nice take on a lemon bar, but as a cake instead. Lemon flavor shines through, with a light cake. The frosting is a yummy touch- don't forget the lemon zest that adds color and a little extra zip. Will be making again for sure.
NanZim

Apr 13, 2017

These are very flavorful and easy to make.
dublinlab

Oct 4, 2015

These are very nice, large pan a bonus. I made the package of sherries rather than purchase canned. So easy to have everything on hand. Janet. VFE
Catering

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!
spicerjoan

Feb 17, 2015

Anyone have a substitute for using Coconut?
cruisingail

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
Hmama

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!
xiaxia3

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...