Spiced Coconut Bars

14 ingredients
4 steps

Ingredients

  • 3 1/4 cups self-rising flour
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup desiccated coconut
  • 2 tsp pumpkin pie spice
  • 16 oz grated carrot (from 3 large carrots)
  • 1 (15 oz) canned crushed pineapple in syrup, drained
  • 4 None large eggs, lightly beaten
  • 1/4 cup sunflower oil or vegetable oil
  • None None Cream Cheese Frosting
  • 7 oz cream cheese, at room temperature
  • 3 1/2 tbsp butter, at room temperature
  • 1 tsp orange zest
  • 1/2 cup powdered sugar, sifted
  • 1/3 cup toasted coconut, to decorate

Directions

  1. 1
    Preheat oven to 350°F. Grease and line an 11x8 inch baking pan with parchment paper, extending paper over long sides for handles.
  2. 2
    In a food processor, combine flour, sugar, coconut and spice mix. Process until combined. Add carrot, pineapple, eggs and oil and process for 80 seconds, or until just combined. Transfer to prepared pan and bake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
  3. 3
    Meanwhile, to make the cream cheese frosting, in a stand mixer, beat cream cheese, butter and orange zest until light and creamy. Stir in powdered sugar.
  4. 4
    Spread frosting over top of cake then sprinkle with toasted coconut. Cut into pieces to serve.

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