I 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!
- FOR CRUST:
- 1 box white cake mix
- ½ 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
- ½ 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
- 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.
Gooey, chewy, and loaded with buttery, nutty coconut flavor, these bars are a wonderful treat for any season!
Have a super sweet day!
xo, Hayley
Michelle Manori says
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 : manori@yakum.co.il
Thanks; Michelle Manori
thedomesticrebel says
Hi Michelle! You can use shredded coconut (about 1 cup) and a teaspoon or two of coconut extract in its place!
Kathy kisthardt says
Use vanilla then put drops of coconut extract to flavor add some coconut results same
Michelle Manori says
Isral- I ment Israel……. 🙂
Kristina says
These look delicious. Do you think they would ship well? If wrapped in saran wrap and in a tupperware container?
Grace says
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.
Barbara says
Why do I have to line the pan with foil?
Can I not do that?
thedomesticrebel says
Just to make clean-up easier and so the bars don’t stick! You could try lining with parchment instead!
Felipe says
Love me some coconut cream pie and these bars were delicious.
Oh, and I love me some factoids.
Mary Ann says
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!!
thedomesticrebel says
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!
Marilyn Tolan says
Can I use a yellow or mix? Didn’t have white. TAYlor a response.
thedomesticrebel says
Hi Marilyn, yes yellow cake mix will work great!
Annette says
Would a silicone mat work in place of the foil or parchment paper?
thedomesticrebel says
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.
Lucie says
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
thedomesticrebel says
Bonjour, Lucie! Yes, you may put them in the freezer. Just let them come to room temperature before serving.
Sharie says
Sweetened or unsweetened coconut?
thedomesticrebel says
Hi Sharie, I just use sweetened since it’s easier for me to find!
Becky Sakota says
Hi Annette could you put the powdered sugar into cups instead of ounces please?
Thanks,
Becky