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Lemon Angel Cake Bars

VegetarianDessertsOven

Time: 4 hours 35 minutes

Yield: 48 servings

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About

The sun shines a little brighter when Lemon Angel Cake Bars are in hand! This shiny and bright treat has a fluffy, lemon and coconut, angel food cake base that will make your days feel a little lighter. It gets even sweeter thanks to a creamy and sweet lemon-infused frosting that you'll definitely want to lick off the spoon. You'll be walking on clouds and feeling lots of joy when munching on Lemon Angel Cake Bars!

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Ingredients

  • For the cake:
  • 1 (16-ounce) package angel food cake mix
  • 1 (15.75-ounce) can of lemon pie filling
  • 1 cup coconut, unsweetened, finely shredded
  • For the frosting:
  • 1 (8-ounce) package of cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar
  • 3 teaspoons lemon zest, grated

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 15x10x1-inch baking pan.

Step 3 -In a large bowl, mix the angel food cake mix, pie filling, and coconut until blended.

Step 4 -Spread the cake mixture into the prepared baking pan.

Step 5 -Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Step 6 -Cool completely in the pan on a wire rack.

Step 7 -While the cake is cooling, in a large bowl, beat the cream cheese, butter, and vanilla until smooth.

Step 8 -Gradually beat the confectioners' sugar into the cream cheese mixture.

Step 9 -Spread the frosting over the cooled bars and sprinkle with lemon zest.

Step 10 -Refrigerate for at least 4 hours and up to overnight.

Step 11 -Cut the cake into bars or triangles.

Step 12 -Serve.

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