The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Coconut Cream Pie Gooey Bars

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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

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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. 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

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

    Reply

  4. 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

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

      Reply

  7. 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

    • 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

    • 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. 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

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

      Reply

  14. 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

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