Yield: 20-24 bars

Classic Coconut Cream Cake Bars (aka Neiman-Marcus Bars)

Classic Coconut Cream Cake Bars (aka Neiman-Marcus Bars)

Ingredients

For First Layer:

  • 1 box yellow cake mix, *I used a 16.5 oz. box Duncan Hines Classic Yellow Cake for this
  • 1 stick butter, melted
  • 2 extra-large eggs
  • 1 tsp. vanilla extract

For Second Layer:

  • 1 (1 lb.) box powdered sugar
  • 1 (8 oz.) brick cream cheese, softened
  • 3/4 cup lightly packed sweetened flaked coconut
  • 2 extra-large eggs
  • 1 tsp. vanilla

Rest of Ingredients:

  • 1/2 cup finely chopped pecans
  • more powdered sugar for dusting top

Instructions

  • Preheat oven to 350º F.
  • Grease a 13x9 metal pan with butter-flavored shortening, then dust inside lightly but coating well with flour. Set aside.
  • In large mixing bowl, beat together First Layer ingredients and pat evenly into prepared pan.
  • Wash and dry mixer bowl, and mix together the ingredients for the second layer. Pour evenly over first layer, and level with an offset knife.
  • Pop into the oven and bake for just 10 minutes.
  • Remove from oven, sprinkle top evenly with finely chopped pecans. Pop back into the oven and bake for 30 minutes. *Do not over bake!
  • Remove and sprinkle top with powdered sugar.
  • Let cool in pan. Slice into 20-24 bars or up to 48 small squares. Store in fridge in a tupperware or tight-sealing plastic container or cake holder. (I leave them in the pan and only cut what's going to be eaten at the moment to keep them from drying out.)

    • Notes

    *These cut much more easily if you keep a tall glass of hot water nearby to dip and wipe knife clean periodically as needed.