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Coconut Cream Pie Gooey Bars

March 21, 2016 by thedomesticrebel | 28 Comments

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Coconut Cream Pie Gooey Bars stacked on parchment with toasted coconut and milk in backgroundI am obsessed with random facts.

I absolutely, positively love learning random things that have no use in my brain whatsoever. My personal favorite are facts that totally blow my mind, leaving me in a state of semi-paralysis while I ponder my existential crisis.

You know, just a normal Tuesday.

Like, okay – did you know Maine is the closest U.S. state to Africa?

Or that humans share 50% of our DNA with bananas?

Or that there are more fake flamingos in the world than there are real flamingos?

CRAZY, RIGHT?

My family is completely annoyed with me and my random factoids. In fact, when I start off my fact with, “Did you know…?” they all groan and grumble. But like, why wouldn’t you want to know that if you folded a piece of paper 42 times it’d reach the moon? I mean, come on people – it’s science!

So anyway, now I read random facts and keep them all to myself. If there was ever a bar trivia night starring random questions wondering how many hearts an octopus has, I can clearly win when I say “three.” Boom.

Since my facts aren’t as appreciated as they probably should be, let’s talk about these Coconut Cream Pie Gooey Bars. They taste exactly like a coconut cream pie but without all of the hassle of making a homemade pie crust and whatnot. The filling and crust come together in minutes and then the whole shebang is baked until golden and gooey. I do want to warn ya that you should let these sit in the fridge for at least two hours to set up, but other than that, you’ll be eating these bad boys in no time.

Random fact: these bars will rock your socks off. Guaranteed!

Coconut Cream Pie Gooey Bars stacked on parchment with toasted coconut

Print Recipe
5 from 5 votes

Coconut Cream Pie Gooey Bars

These Coconut Cream Pie Gooey Bars are phenomenal! They taste just like a coconut cream pie but without the hassle of making a crust.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR CRUST:
  • 1 box white cake mix
  • 1/2 cup (1 stick) butter melted
  • 1 egg
  • 1 (3.4 oz box) instant coconut creme pudding mix (just the dry mix)
  • FOR GOOEY BARS:
  • 1 (8 oz pkg) cream cheese softened
  • 3 eggs
  • 1/2 cup (1 stick) butter melted
  • 2 tsp coconut extract
  • 1 (16 oz box) powdered sugar
  • 2 cups shredded coconut
  • Additional powdered sugar for dusting on finished product

Instructions

  • Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  • In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
  • In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
  • Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.

Coconut Cream Pie Gooey Bars stacked with bite missing on parchment paperGooey, chewy, and loaded with buttery, nutty coconut flavor, these bars are a wonderful treat for any season!

Coconut Cream Pie Gooey Bars collageHave a super sweet day!

xo, Hayley

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Comments

  1. Michelle Manori says

    April 1, 2016 at 3:24 am

    5 stars
    We havent got instant coconut creme pudding mix in Isral.
    Whant do you suggest me to do in order to achieve the same cake?
    please email answer to : [email protected]
    Thanks; Michelle Manori

    Reply
    • thedomesticrebel says

      April 1, 2016 at 5:59 am

      Hi Michelle! You can use shredded coconut (about 1 cup) and a teaspoon or two of coconut extract in its place!

      Reply
      • Robin says

        August 19, 2022 at 11:31 am

        do you use sweetened or unsweetened coconut?

        Reply
        • thedomesticrebel says

          August 19, 2022 at 3:02 pm

          Sweetened!

          Reply
    • Kathy kisthardt says

      July 19, 2018 at 9:51 am

      5 stars
      Use vanilla then put drops of coconut extract to flavor add some coconut results same

      Reply
  2. Michelle Manori says

    April 1, 2016 at 3:25 am

    Isral- I ment Israel……. 🙂

    Reply
  3. Kristina says

    March 18, 2018 at 1:17 pm

    These look delicious. Do you think they would ship well? If wrapped in saran wrap and in a tupperware container?

    Reply
  4. Grace says

    May 9, 2018 at 7:26 pm

    These are sinfully good! Reminds me of butter pie but with coconut which is even better. I could not find coconut extract for the life of me. Went to two grocery stores. I substituted vanilla extract and they still came out great.

    Reply
  5. Barbara says

    May 15, 2018 at 8:44 am

    Why do I have to line the pan with foil?
    Can I not do that?

    Reply
    • thedomesticrebel says

      May 21, 2018 at 8:16 am

      Just to make clean-up easier and so the bars don’t stick! You could try lining with parchment instead!

      Reply
  6. Felipe says

    February 25, 2019 at 1:43 pm

    5 stars
    Love me some coconut cream pie and these bars were delicious.
    Oh, and I love me some factoids.

    Reply
  7. Mary Ann says

    June 15, 2019 at 9:59 am

    Hi Hayley! I’ve only recently discovered The Domestic Rebel so thank you for sharing all of your tips and recipes. This one, especially, because coconut cream is a HUGE favorite flavor of mine. I’ll use the cake mix in the crust as the recipe calls for but I’m wondering if you could also substitute a package of sugar cookie mix? I love that kind of crust but would it bake up the same? Or be too sweet? Thank you!!

    Reply
    • thedomesticrebel says

      June 16, 2019 at 3:44 pm

      Hi Mary Ann! Welcome! You could definitely try the sugar cookie mix for the bottom crust but I would worry it may get too crumbly after being in the oven for so long. It’s worth a shot though!

      Reply
  8. Marilyn Tolan says

    August 3, 2019 at 6:39 pm

    Can I use a yellow or mix? Didn’t have white. TAYlor a response.

    Reply
    • thedomesticrebel says

      August 4, 2019 at 7:10 am

      Hi Marilyn, yes yellow cake mix will work great!

      Reply
  9. Annette says

    December 5, 2019 at 7:29 am

    Would a silicone mat work in place of the foil or parchment paper?

    Reply
    • thedomesticrebel says

      December 5, 2019 at 8:42 am

      Hi Annette, I have not tried this using a silicone mat. I like foil or parchment because it covers the sides of the pan. The mixture is really gooey so I’d hate for the sides to stick.

      Reply
  10. Lucie says

    December 8, 2019 at 9:57 am

    I want to do your bars for Christmas. Is it possible to put them in the freezer until this day?
    Thank you! Excuse my english because i’ m french.
    Lucie

    Reply
    • thedomesticrebel says

      December 8, 2019 at 4:31 pm

      Bonjour, Lucie! Yes, you may put them in the freezer. Just let them come to room temperature before serving.

      Reply
  11. Sharie says

    January 11, 2020 at 12:06 pm

    Sweetened or unsweetened coconut?

    Reply
    • thedomesticrebel says

      January 11, 2020 at 2:43 pm

      Hi Sharie, I just use sweetened since it’s easier for me to find!

      Reply
  12. Becky Sakota says

    January 14, 2020 at 11:53 am

    Hi Annette could you put the powdered sugar into cups instead of ounces please?
    Thanks,
    Becky

    Reply
  13. Breann says

    March 7, 2020 at 2:53 pm

    5 stars
    Oh lawdy lawdy these look amazing!! ?

    Reply
  14. Melody says

    July 25, 2020 at 7:29 am

    5 stars
    OMG!! These are almost TOO good!?. We couldn’t even wait for them to completely cool, and they are pretty scrumptious warm. I’m so glad I found your blog!

    Reply
  15. Lori Dean says

    July 14, 2021 at 12:55 pm

    What if you don’t have a standing mixer? Can you use a handheld mixer?
    Thanks,
    Lori

    Reply
    • thedomesticrebel says

      July 15, 2021 at 7:06 pm

      Hi Lori, absolutely!

      Reply
  16. Claire Swiggett says

    July 9, 2022 at 12:05 pm

    Should this be kept in fridge?

    Reply

Trackbacks

  1. Coconut Cream Pie Bars - beckys baking delights says:
    March 30, 2021 at 3:13 pm

    […] As you know, most of my inspiration comes from recipes I see on Pinterest. I credit this recipe back to Hayley Parker at The Domestic Rebel. […]

    Reply

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Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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