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Lemon Angel Cake Bars

A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
  • Total Time
    Prep: 15 min. Bake: 20 min. + chilling
  • Makes
    4 dozen

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 cup unsweetened finely shredded coconut
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • 3 teaspoons grated lemon zest

Directions

  • Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
  • Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Nutrition Facts
1 bar: 116 calories, 5g fat (3g saturated fat), 10mg cholesterol, 135mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.

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