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For me, when I think spring, I think yellow, and when I think yellow, I think lemons. So it’s only fitting that I have a fabulous tangy Lemon Coconut Cake Mix Bars dessert to share with you today.

Lemon Coconut Cake Mix Bars

I bought a bag of coconut last week to make my Chocolate Coconut Caramel Krispy Treats. I only used a little, so I had a bunch leftover and I had to figure out what to do with it. This recipe was one of the first that came to mind. I add a box of cake mix, some juicy lemons from my backyard, an egg, and a bit of butter. So easy! I used white cake mix because it’s what I had on hand, and the lemon flavor was nice and subtle. However, you could also take that tang up a notch with a lemon cake mix.

Lemon Coconut Cake Mix Bars

It’s a perfect sweet treat to guide you into spring!

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Close up of lemon coconut bars

Lemon Coconut Cake Mix Bars

5
These bars come together in a flash making them perfect for last-minute bake sales.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 185kcal

Ingredients
  

  • 1 box cake mix lemon or white
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup butter 1 stick
  • 1 egg
  • 1/2 cup coconut
  • coconut and powdered sugar for garnish

Instructions
 

  • Preheat oven to 350 degrees and spray and 11 3/4" x 7 3/4" pan lightly with cooking spray.
  • In a large mixing bowl, gently sift cake mix and set aside.
  • Melt butter in a microwave safe dish. *Note: do not melt completely, but more to a creamy smooth consistency. You don't want it to be too hot.
  • To the cake mix, add butter, egg, lemon juice and zest and combine. Stir in coconut.
  • Pour batter into the prepared baking dish and bake for approx. 25 minutes, or until top is lightly browned and a toothpick comes out clean when inserted into the middle.
  • Sprinkle with powdered sugar and coconut. Allow to cool completely before cutting into squares.

Notes

I used white cake mix because it’s what I had on hand, and the lemon flavor was nice and subtle. However, you could also take that tang up a notch with a lemon cake mix.

Nutrition

Calories: 185kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 274mgPotassium: 39mgFiber: 1gSugar: 14gVitamin A: 192IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

    1. A larger or small pan would have a different baking time but you could try it. I’d go larger with a 13×9 and reduce the baking time a bit.

  1. Lemon & coconut are my two all time favorite flavors. Do you use sweetened or unsweetened coconut in this? Thanks much!

  2. Hi Kristin, I found this recipe as a feature on Bobshell Bling today and had to stop by, This looks so delicious and I have 2 yellow mixes I need to use!!

    I have pinned to share and would love to have you stop by and share with my readers on #OMHGWW this week!
    Have a great week!
    Karren

  3. Kristin, these look really yummy! Quick and easy, too. Pinning this for future reference!