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Tropical Coconut Bars

Tropical Coconut Bars

Recipe shared by:Duncan Hines

Life’s a beach with luscious Lemon Supreme cake mix and flakey coconut. Cue the marimbas!

  • Hands-on Time: 20 Minutes
  • Total Time: 80 Minutes
  • Servings: 18 Bars
  • Difficulty: EASY


  • 1 pkg. Duncan Hines® Lemon Supreme cake mix
  • 2 large eggs
  • 1/2 cup (1 stick) butter, melted
  • 1/2 teaspoon coconut extract
  • 1 cup + 1/2 cup sweetened flaked coconut, separated
  • 1 can of Duncan Hines® frosting creations™ Frosting Starter
  • 1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix

Baking Instructions

  • Preheat oven to 350°F. Grease 13x9-inch baking pan.
  • Combine cake mix, eggs, melted butter, coconut extract and 1 cup of flaked coconut in large bowl. Evenly press into prepared pan.
  • Bake 18 minutes. Cool completely on wire rack.
  • Place remaining ½ cup flaked coconut on baking sheet and toast in oven 5 minutes or until golden brown. Check it often as coconut can burn easily.
  • Blend frosting with food color in medium bowl.
  • Spread frosting over cooled cake and sprinkle with toasted coconut. Cut into bars.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Duncan Hines Comstock More Fruit Cherry Filling is really versatile. Try pushing individual cherries into the batter before you bake Salted Caramel Decadent Brownies. You’ll be glad you did!

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Make chocolate mint leaves as a garnish: Rinse and dry your mint leaves dip the base or half from stem to tip and let dry on wax paper or parchment.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

When mixing brownies, adding 1 Tbsp. of Ground Espresso will boost the chocolate flavor.

Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!

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