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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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