BOB RECIPE: Coconut Squares

I use a lot of coconut flakes.  Friends and friends of my friends just go gaga over my wonderful coconut macaroons.  But I also toast these coconut flakes and use them as garnish or toppings for sapin-sapin (steamed layered multi-colored rice cakes) or biko (another rice cake).  And my hubby just always requests for no-bake coconut pie, so he doesn’t mind running back to the stores to buy packs of coconut flakes.

from:  Baker’s Corner
Product:  Sweetened and Flaked Coconut

BOB RECIPE:  Coconut Squares

Crust:
1 box Yellow Cake Mix
1 stick (1/2 cup) butter, softened
1 egg
1 tablespoon water

Filling:
1 cup sweetened and flaked coconut
8 oz cream cheese, softened
1 lb powdered sugar
3 eggs, lightly beaten
1 teaspoon vanilla

Preheat oven to 350 F.

Mix cake mix, butter, egg and water.  Mold with hands into 9 x 13 inch baking pan.  Sprinkle coconut over cake mixture.  Set aside.

Cream together cream cheese, powdered sugar, eggs and vanilla.  Pour over coconut crust.

Bake for 40-45 minutes.  Cool before cutting into squares.

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