Ahhhhh…who doesn’t love a Pina Colada? And then who doesn’t love a blondie? These bars were the very best of both worlds…with frosting on top.
1 box of yellow cake mix
1/4 cup vegetable oil
1 (8 oz) can crushed pineapple (do not drain)
4 teaspoons coconut extract, divided
3 cups sweetened flaked coconut, divided
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
1 or 2 tablespoons milk
Coconut extract is found next to the vanilla and other extracts on the spice aisle.
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
In a large mixing bowl, beat your cake mix, vegetable oil and egg with an electric mixer until just combined. Beat in your crushed pineapple and 2 teaspoons of your coconut extract. Stir in one cup of your coconut.
Pour batter into prepared pan and bake 16 to 18 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool completely before frosting.
In a dry skillet over medium heat, toast up your remaining 2 cups of coconut. It will only take 4 or 5 minutes stirring often to get your coconut nice and toasted. Remove from heat and allow to cool a minute or two after it’s toasted.
In a mixing bowl, beat your cream cheese, powdered sugar, milk and remaining 2 teaspoons of coconut extract with an electric mixer. Add more powdered sugar if the frosting is too thin and more milk if it’s too thick. Once frosting reaches the desired consistency, stir in your toasted coconut.
Frost cooled bars with your toasted coconut frosting. Slice and serve bars.
Keep any uneaten bars in the fridge.
Make these bars and then go sit by the pool and enjoy one…you’ll feel like you’re in Hawaii.