Name: Lemon Angel Cake Bars
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Angel Cake Bars

1. 1 package (16 ounces) angel food cake mix -

2. 1 can (15-3/4 ounces) lemon pie filling -

3. 1 cup unsweetened finely shredded coconut -

4. Frosting: -

5. 1 package (8 ounces) cream cheese, softened -

6. 1/2 cup butter, softened -

7. 1 teaspoon vanilla extract -

8. 2-1/2 cups confectioners' sugar -

9. 3 teaspoons grated lemon zest -

How to cook deliciously - Lemon Angel Cake Bars

1. Stage

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.

2. Stage

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3. Stage

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.