Make a heavenly dessert with our recipe for Coconut-Strawberry-Banana Bars. Coconut cake mix is the perfect base for our Coconut-Strawberry-Banana Bars.
What You Need
Original recipe yields 24 servings
1/2 cup butter, softened
1 pkg. (2-layer size) coconut cake mix
2 egg s, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1 tsp. almond extract
1 large banana, sliced
2 cups sliced fresh strawberries
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 tsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
Meanwhile, beat cream cheese, granulated sugar and almond extract until blended. Add remaining egg; mix well.
Place banana slices over crust; cover with cream cheese mixture. Top with strawberries, coconut and reserved crumb mixture.
Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
Garnish with sifted powdered sugar just before serving.
Substitute 3 cups fresh or drained canned pineapple tidbits for the strawberries and banana.
For Easy Removal From Pan
Line empty pan with parchment or foil, with ends of parchment extending over sides. Use to prepare dessert as directed. When ready to serve, use parchment handles to lift cooled dessert from pan.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.