A neighbor gave me this recipe years ago and it’s been in my baking rotation ever since. It can be made ahead and serves a bunch, so it’s perfect for parties and potlucks.
—MARINA CASTLE CANYON COUNTRY, CA
PREP: 15 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 4 DOZEN
1 package (16 ounces) angel food cake mix
1 can (15 3/4 ounces) lemon pie filling
1 cup finely shredded unsweetened 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 peel
1. 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. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. 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 peel. Refrigerate at least 4 hours. Cut into bars or triangles.
NOTE Look for unsweetened coconut in the baking or health food section.