Very good recipe and a great way to get rid of extra buttermilk! I wouldn't call these "coconut bars" though - to me, it was more of a spice cake. Mine baked in 30 minutes (even at 350 with an oven thermometer), so I'd recommend watching the baking time. I omitted the glaze and it was just fine. Thanks for the recipe!
These were wonderful and made EVEN BETTER with a layer of chocolate chips between the crust and the cake! I doubled the coconut and omitted the glaze also. Thanks!
These were awesome! I will definitely make them again. I made a few small changes - I reduced white sugar to 1 cup, omitted walnuts and used 3/4 cup coconut instead, and omitted glaze. Unless you don't like coconut I can't imagine anyone not liking this recipe!
Great! A previous reviewer was disappointed that there wasn't more of a coconut taste. So I deleted the nuts and doubled the amount of coconut. I toasted the coconut while I preheated the oven. Mmm.
I really enjoyed this. It's more of a coffee cake / crumb cake dessert rather than a bar. I used a little more coconut and did add some Cream of Coconut to the egg mixture. Good for brunch or an after school snack. Hmmm..I think I'm gonna get me a tall glass of milk. Thanks Vanessa.
these bars are great!!! if coconut is your thing then add some to the batter. the bottom crust is super buttery good and can be used for may other layered bars.
This is a spice cake baked on a crust basically and I didn't think the two parts belonged together. No one thought it was a cookie they thought it was a cake. It was disappointing.
Deelicious! This receipe is wonderful but just a little too sweet. I subtracted 1/4 cup of white sugar and 1/4 cup of packed brown sugar and use 1 cup of coconut flakes instead. This recipe is another hit from all recipes and it is sure to stay.
Good recipe to bring for a crowd. It has a good basic cake/bar flavor that will probably be liked by all. Next time - I might add a drop of almond extract to the glaze before frosting.
