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Italian Cream Bars

Italian Cream Bars

Tender coconut pecan cake bars topped with classic cream cheese frosting
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24

INGREDIENTS

Bars

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 1 cup sweetened shredded coconut
  • 1 cup pecans finely chopped.

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1/8 tsp fine salt
  • 2 tbsp heavy cream or milk as needed.

Topping Optional

  • 1/4 cup toasted coconut
  • 1/4 cup toasted pecans chopped
  • white chocolate for drizzle optional.

INSTRUCTIONS

Bake Bars

  • Heat oven to 350 F and set rack to middle
  • grease and line a 9 by 13 inch pan with parchment leaving overhang
  • whisk flour sugar baking soda and salt in a large bowl
  • whisk buttermilk melted butter eggs vanilla and almond extract in a second bowl
  • add wet to dry and stir just until combined
  • fold in coconut and pecans
  • spread batter evenly in pan
  • bake until top is set and a toothpick comes out with a few moist crumbs 22 to 28 minutes
  • cool completely in pan.

Make Frosting

  • Beat cream cheese and butter until smooth and fluffy
  • add powdered sugar gradually and beat until combined
  • beat in vanilla and salt
  • add heavy cream or milk a little at a time until spreadable
  • beat 1 minute until light.

Assemble

  • Spread frosting over fully cooled bars
  • sprinkle with toasted coconut and toasted pecans and add drizzle if using
  • chill 30 minutes for clean slices
  • lift out and cut into bars.

Notes

1. Use room temperature dairy and eggs for a smooth batter and frosting 2. Toast pecans and coconut for stronger flavor 3. Substitute walnuts for pecans if needed 4. Use kefir plus a small splash of milk as a buttermilk substitute 5. Store covered in the refrigerator up to 5 days and bring to cool room temperature before serving

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g