Jennifer's Gluten Free Coconut Cream Bars
1 min read
Gluten Free Nutty Coconut Cream Cake Bars
Courtesy of Jennifer V. who brought these to the May chapter meeting and took none back home!
How to Prepare:
Preheat oven to 350 degrees F.
Toast coconut and nuts and set aside. I use home grown macadamia nuts. Other ideas might be almonds, cashews, pistachios, hazelnuts, and even dried fruits.
1 C shredded coconut
1-2 C pecans, roughly chopped
1 C macadamia nuts, roughly chopped
Grease and parchment line bottom of rimmed baking sheet, 12x18 (or 10x15 for thicker bars). Whisk together following dry ingredients and set aside:
2 1/2 C gluten free flour mix (1 to 1 or cup for cup, mix that incl xanthum gum)
1/2 C almond flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Make the base: Beat together until light and fluffy:
1/2 C Butter, unsalted, softened/room temp
1/2 C light oil (avocado, canola, or olive)
2 C sugar
Separate 5 large eggs. (Reserve whites)
Add egg yolks 1 at a time to base, then
1 T vanilla
1/2 t almond extract
Combine dairy (*could substitute non-dairy)
3/4 C milk
3/4 C Greek yogurt or sour cream
Alternate adding 1/3 of dry mix and 1/3 dairy to base just until mixed. Beat reserved egg whites to stiff peaks and fold into base. Fold in most of the nuts/coconut, reserving 20% for topping frosting. Pour into prepared pans and bake at 350 F for 25-30 minutes. Let fully cool before cutting and icing.
Cream Cheese Frosting:
Cream together:
6 T butter, softened, unsalted
8 oz cream cheese, softened
1 T vanilla extract
1/2 t salt
Mix in 3 C Powdered sugar (confectioner)
Add dollop to each bar and top with toasted nuts/coconut.
Jennifer notes this is based on what Southerners historically call Italian Cream Cake, though there is no real connection to Italy.
