Coconut Pecan Cake Bars are the kind of dessert bar I make when I want something buttery, chewy, and a little bit rich. The cake mix crust keeps things simple, and that coconut-pecan layer bakes into a sweet, sticky topping that holds together nicely.
I like that these have a soft center with golden edges, more like a gooey bar than a dry cake square. For me, the sweetened condensed milk is what makes the topping taste like a classic coconut-pecan filling, and the pecans keep it from feeling one-note.
These are especially good on a holiday platter, but I also make them for potlucks because they slice clean and travel well. I usually serve them plain, but they’re also great with coffee or a scoop of vanilla ice cream if you want to dress them up.
Why You’ll Love This Recipe
Soft and Chewy: The crust stays tender and the topping bakes up set but still a little gooey in the middle.
Easy Shortcut Crust: Cake mix makes the base quick, and it tastes like a buttery cookie bar once it’s baked.
Classic Coconut-Pecan Flavor: If you like coconut-pecan frosting, this has the same idea, just baked into a bar.
Great for Cookie Trays: They cut into neat squares and hold up well, which is exactly what I want for sharing.
Simple Swaps: Walnuts work, and you can dial down sweetness a bit by using unsweetened coconut if that’s your preference.
Ingredients You’ll Need
Crust
- Yellow cake mix: I use a standard box of yellow cake mix here. It gives you that buttery, vanilla-y base without pulling out a bunch of pantry staples.
- Egg: This helps bind the crust so it bakes up like a thick cookie layer instead of crumbling.
- Unsalted butter: Melted butter is what makes the crust rich and easy to press into the pan. If you only have salted butter, just go a little lighter on added salt later.
- Vanilla extract: Simple, but it makes the crust taste more like a real from-scratch bar.
- Nonstick spray or butter: Don’t skip greasing the pan, especially because the topping can get a little sticky around the edges.
Coconut Pecan Topping
- Sweetened condensed milk: This is the whole reason the topping turns into that thick, sweet coconut-pecan layer. Use the regular sweetened kind, not evaporated milk.
- Egg: Helps the topping set so you get bars you can slice cleanly once they’re cooled.
- Sweetened shredded coconut: This gives you the classic texture. You can swap in unsweetened coconut if you want less sweetness, but the topping won’t taste quite as candy-like.
- Pecans: Chopped pecans are my favorite here. Toasting them first makes the flavor deeper, especially if your pecans have been in the pantry a while.
- Unsalted butter: A little melted butter rounds out the topping so it’s not just sweet—more rich and cohesive.
- Vanilla extract: Makes the topping taste like a coconut-pecan filling instead of just sweet coconut.
- Salt: Just a pinch helps keep the bars from tasting flat. It matters more than you’d think.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch pan with nonstick spray or butter.
- Mix the crust: In a bowl, mix the yellow cake mix, egg, melted butter, and vanilla until a thick dough forms.
- Bake the crust: Press the dough evenly into the prepared pan. Bake for about 10 minutes, until the crust is just set.
- Mix the topping: Whisk the sweetened condensed milk, egg, melted butter, vanilla, and salt until smooth, then stir in the shredded coconut and chopped pecans.
- Add the topping: Spread the topping evenly over the warm crust, pushing it all the way into the corners.
- Bake: Bake for 18 to 22 minutes, until the edges are golden and the center is set but still slightly soft.
- Cool and slice: Cool completely in the pan for clean cuts. Chill for 30 minutes if you want, then slice into bars and store airtight.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Line the pan with parchment if you can. It makes lifting the whole slab out easy, and it helps a lot if any topping caramelizes along the edges.
Toast the pecans first. You don’t have to, but I like the flavor better. A quick toast also keeps the nuts tasting fresh.
Press the crust in firmly. If the crust layer is a little uneven or loose in spots, the topping can sink into thin areas and bake up patchy.
Pull them when the center doesn’t look wet. The topping should look set with a slight softness in the middle. If you bake until the center is fully firm, the bars tend to lose that chewy texture.
Let them cool completely before cutting. Warm bars are messy, and the topping needs time to firm up so the slices look clean.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee, especially if you like desserts on the sweet side. I usually go with plain black coffee or a latte.
- Milk: A cold glass of milk is simple and classic with coconut-pecan bars. It’s also nice if you’re serving these to kids.
- Ice cream: Vanilla ice cream on the side is my favorite if I’m serving these as a plated dessert. Let the bar sit at room temp a few minutes so it’s extra soft.
- Fresh fruit: Strawberries or raspberries are nice with these. It’s a simple way to add something fresh to the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. These are easiest to stack and keep neat once they’re fully cooled and chilled.
If you want to make this recipe ahead, you can bake the bars the day before and keep them refrigerated. I actually think the cuts look cleaner the next day.
You can also freeze individual portions (or freeze the whole slab, wrapped well). Thaw in the fridge overnight before serving, or let a bar sit at room temperature for a bit.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk won’t work the same way here. Sweetened condensed milk is thick and sweet, and that’s what helps the coconut-pecan layer bake up set and chewy.
How do I know when the bars are done baking?
I look for golden edges and a center that looks set but still a little soft. If the middle still looks wet and shiny, give it a few more minutes, but don’t wait until it’s rock-solid.
Can I use walnuts instead of pecans?
Yes. Walnuts are a good swap and bake up just fine in the topping. I’d still chop them fairly small so the bars slice neatly.
Can I use unsweetened coconut?
You can, especially if you prefer a less sweet bar. The texture stays similar, but the topping will taste a little less like classic coconut-pecan filling.
Why did my topping turn out too hard?
In my experience, that usually comes from baking a bit too long. Pull them when the center is set but still slightly soft, and let them finish firming up as they cool.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Coconut Pecan Cake Bars
INGREDIENTS
Crust
- 1 box yellow cake mix 15.25 oz
- 1 large egg
- 1 half cup unsalted butter melted
- 1 tsp vanilla extract
- nonstick spray or butter for pan.
Coconut Pecan Topping
- 1 can sweetened condensed milk 14 oz
- 1 large egg
- 1 and a half cups sweetened shredded coconut
- 1 cup chopped pecans
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- one eighth tsp salt.
INSTRUCTIONS
Prep and Crust
- heat oven to 350 F and grease a 9x13 inch pan
- mix cake mix egg melted butter and vanilla until thick dough forms
- press dough evenly into pan and bake 10 minutes until just set.
Topping and Bake
- whisk condensed milk egg melted butter vanilla and salt until smooth then stir in coconut and pecans
- spread topping evenly over warm crust
- bake 18 to 22 minutes until edges are golden and center is set but slightly soft.
Cool and Slice
- cool completely in pan for clean cuts then chill 30 minutes if desired
- slice into bars and store airtight.
