Strawberry Coconut Bars

Prep Time:

15m

Bake/Cook Time:

30m

Yield:

12 servings

Need a quick, easy, and portable dessert? These irresistible Strawberry Coconut Bars start with a delicious shortbread base that's topped with a layer of strawberry jam and tropical coconut. A beautiful combination of flavor and texture, these homemade dessert bars are sure to be a hit with family and friends.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 1/3 cups all-purpose flour*
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 teaspoon baking powder
1/2 cup unsalted butter, softened
1 egg
1/2 cup strawberry jam

Coconut Topping

1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
2 cups sweetened coconut flakes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Line 8X8-inch baking dish with parchment paper and lightly coat with non-stick spray.
Using a mixer, combine flour, sugar, baking powder, softened butter, and egg. Mix until a dough forms.
Press dough into prepared baking dish and bake for 15 minutes.
Spread strawberry jelly evenly over warm crust.
To make coconut topping, whisk together sugar and egg in a small bowl. Stir in coconut flakes.
Spoon and spread over jelly. Bake for another 15 minutes.
Let completely cool before cutting into squares.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Heather Seeley @FoodLovinFamily.

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