- 1 package (about 18.75 oz) vanilla or white cake mix
- 2 eggs, divided
- 5 tablespoons melted butter
- 1 c sweetened flaked coconut
- 8 oz cream cheese,
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons finely grated lemon zest
- 1/2 cup granulated sugar
Grease and flour a 13-by-9-by-2-inch baking pan or spray with cooking spray (the kind with flour). Heat oven to 350F (180C/Gas 4).
In a mixing bowl with an electric mixer, beat cake mix with 1 egg, melted butter and coconut until well blended. The mixture will be crumbly. Reserve 1 cup of the breadcrumb mixture and set aside. Pat the remaining breadcrumb mixture into the bottom of the prepared skillet to form the crust.
Bake the crust for 12 minutes. Remove from oven.
While crust bakes, in separate bowl with electric mixer, beat cream cheese with lemon juice, zest, sugar and remaining egg, scraping down bowl once. Beat just until well blended.
Spoon cream cheese mixture evenly over baked crust.
Sprinkle reserved breadcrumb mixture over cream cheese layer.
Bake for 25 to 30 minutes or until topping is lightly browned.
Store leftover bars in the refrigerator.