Ingredients
Bottom Lemon Cake Ingredients:
- 16 ounces store bought angel food cake mix
- 1 (22-ounce) can lemon pie filling
- 1 cup finely shredded coconut
Top Creamy Frosting Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- Lemon zest, for garnish
Directions
Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.
Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring.
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By cjqueenie
Sand Springs, OK
on May 31, 2012
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I love these Bars. It is my go to recipe for family and work events. I find they keep quite well....if they last that long!
By ttorosian_5581513
Grosse Pointe, MI
on September 06, 2006
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These lemon bars are rich and delicious. The flavors of the lemon, coconut, and cream cheese worked perfectly together. The frosting, in particular, is addictive. Be sure to use enough lemon zest on top, to add that extra punch of flavor. They kept very well in the refrigerator for a few days.
By charyl_b_5452532
Pasadena, CA
on July 07, 2006
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Very, Very Good !!!!!!! One of the best Lemon Bars I've tried. However, they do not keep well, they get soggy.
I tried freezing and defrosting, and they still got soggy. Great flavor, but they're best served fresh.
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