Tropical Delight Bar
6
People talking
Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)
- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
-
Layer 1
- 1 (18 1/2 ounce) yellow cake mix
- 2⁄3 cup coconut milk or 2/3 cup light coconut milk
- 2 eggs
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Layer 2
- 1 cup dried apricot, diced
- 4 oranges, juice and zest of
- 1⁄4 cup light brown sugar
- 1 cup crushed pineapple
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Layer 3
- 2 cups oatmeal
- 1⁄2 cup coconut
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ginger
directions
- Preheat oven to 350 degrees F.
- Prepare a 9 by 13 inch pan with cooking spray.
- To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
- To prepare the bottom layer: Pour cake mix into a large mixing bowl.
- Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
- Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
- Next, spread the fruit puree (middle layer) onto the cookie base.
- To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
- a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
- Bake bars for 30 minutes.
- Let cool for 30 minutes to an hour. Cut and serve.
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RECIPE MADE WITH LOVE BY
@justcallmetoni
Contributor
@justcallmetoni
Contributor
"Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)"
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This was really fun to make. I thought it was very good, a little sweet for me, but everyone else thought it was just right. Definitely, we will make this again. Thanks!
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I thought this was Ok but the ladies in my Bible study loved it. For me, when I use a mix it's because I'm in a hurry and with having to cook the fruit (longer than stated) that's not quick. I would have like more coconut flavor too, maybe some coconut extract would be a good addition.
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