Buttermilk Coconut Bars Recipes

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BUTTERMILK COCONUT BREAD



Buttermilk Coconut Bread image

A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2-1/3 cups sweetened shredded coconut, divided
1 large egg
1-1/4 cups buttermilk
6 tablespoons butter, melted
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 227 calories, Fat 10g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 234mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERMILK COCONUT BARS



Buttermilk Coconut Bars image

One of my favorite recipes...you can't go wrong serving these bars.

Provided by Vanessa

Categories     Coconut Cookies

Time 1h5m

Yield 24

Number Of Ingredients 14

1 ¼ cups white sugar
¾ cup packed brown sugar
2 cups all-purpose flour
½ cup butter, softened
½ cup shredded coconut
½ cup chopped walnuts
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
  • Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
  • Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 32.1 g, Cholesterol 18.4 mg, Fat 6.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 148.7 mg, Sugar 23.4 g

SUPERFETTI BUTTERMILK CAKE BARS AS MADE BY HEATHER WONG RECIPE BY TASTY



Superfetti Buttermilk Cake Bars As Made By Heather Wong Recipe by Tasty image

Celebrate any occasion with Flouring LA's founder, Heather Wong's, popular superfetti buttermilk cake bars. Sweet, fluffy, and colorful cake meets creamy, decadent buttercream frosting making this recipe a fan favorite.

Provided by Heather Wong

Categories     Desserts

Time 1h38m

Yield 16 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
1 ½ cups all purpose flour
⅔ cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
3 large eggs
1 ½ teaspoons vanilla extract
7 ½ oz buttermilk
½ cup rainbow sprinkles
2 ¼ cups unsalted butter, room temperature
3 ¼ cups powdered sugar
3 tablespoons heavy cream
2 teaspoons vanilla extract
¼ teaspoon kosher salt
food coloring
rainbow sprinkle
edible flower

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch (33 x 45 cm) rimmed baking sheet with nonstick spray and line with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until combined.
  • Add the butter and granulated sugar to a large bowl and cream with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, 1 at a time, scraping down the sides of the bowl as needed. Add the vanilla and beat until incorporated.
  • Add a third of the dry ingredients, followed by half of the buttermilk, another third of the dry ingredients, remaining buttermilk, and remaining dry ingredients, beating well after each addition. Fold in the rainbow sprinkles.
  • Pour the batter onto the prepared baking sheet and use an offset spatula to spread evenly.
  • Bake until the cake is light golden on top and a toothpick inserted in the center comes out clean, 18-22 minutes. Set the baking sheet on a wire rack and let the cake cool completely before frosting.
  • While the cake is cooling, make the buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed for 30 seconds to incorporate. Increase the mixer speed to medium-high and beat for 3 minutes, stopping as necessary to scrape down the sides of the bowl, until fluffy. Add the heavy cream, vanilla, and salt and beat on medium speed for another 2 minutes, or until the buttercream is no longer grainy. If desired, continue mixing for another 1-2 minutes for a fluffier consistency.
  • Assemble the cake: Use the parchment to lift the cake from the pan onto a flat surface. Using a sharp knife, cut the cake in half crosswise. Spread about half of the buttercream across one half of the cake. Place the other cake half on top of the buttercream, top down, and gently press down to adhere. Peel off the parchment lining. Spread the remaining buttercream evenly over the top layer of cake, reserving some buttercream for coloring, if desired. Decorate with colored buttercream, more sprinkles, or edible flowers as desired.
  • Chill the cake in the refrigerator for at least 30 minutes, or until the buttercream is firm. Using a very sharp knife, trim the edges of the sheet cake for clean lines. Slice crosswise into 8 strips, then slice in half vertically for 16 bars, running the knife under warm water and drying between cuts if desired for cleaner lines.
  • Store the cake bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 weeks.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 51 grams, Fat 26 grams, Fiber 0 grams, Protein 3 grams, Sugar 37 grams

BUTTERMILK COCONUT BARS



Buttermilk Coconut Bars image

One of my favorite recipes...you can't go wrong serving these bars.

Provided by Vanessa

Categories     Coconut Cookies

Time 1h5m

Yield 24

Number Of Ingredients 14

1 ¼ cups white sugar
¾ cup packed brown sugar
2 cups all-purpose flour
½ cup butter, softened
½ cup shredded coconut
½ cup chopped walnuts
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
  • Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
  • Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 32.1 g, Cholesterol 18.4 mg, Fat 6.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 148.7 mg, Sugar 23.4 g

BUTTERMILK CINNAMON BARS



Buttermilk Cinnamon Bars image

These are from Sally Grosserode. Very old recipe. They have coconut and nuts too. I have made this recipe. It is wicked good. The batter is loose when you put it over the pressed mixture. It is very rich, almost candy bar like. Try this recipe; you will like it.

Provided by Dienia B.

Categories     Bar Cookie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 1/4 cups sugar
3/4 cup brown sugar
2 cups flour
1/2 cup nuts
1/2 cup coconut
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon butter
1 tablespoon milk

Steps:

  • Cream butter, sugar and brown sugar.
  • Add flour. Divide in 1/2.
  • To the first half add nuts and coconut.
  • Press into the bottom of a 9x13 pan; set aside.
  • Combine egg, salt, cinnamon, baking powder, buttermilk, and vanilla.
  • Spread over first layer.
  • Bake in 350 degree Fahrenheit oven for 45 minutes.
  • While still warm frost with thin icing.

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