I was never a fan of coconut until I tried these. And I promise you, even if you do not like coconut, give these a try. They are the perfect treat whether for a dessert or breakfast. It is so delicious! My favorite way of serving these is crumbled, on top of a big scoop of vanilla ice cream, accompanied with a cup of strong coffee.
Isn’t that so cool? It’s a Filipino version of a cake. I think that warrants a try of this recipe! Besides, check out the description: crispy and sweet. That sounds pretty awesome to me!
Ingredients
2 cups Gold Medal all-purpose flour
1 cup packed Domino brown sugar
1/2 teaspoon salt
1 cup Land O’ Lakes butter, melted
FILLING:
3 large Eggland’s eggs
1 can (14 ounces) Carnation sweetened condensed milk
1/2 cup Gold Medal all-purpose flour
1/4 cup packed Domino brown sugar
1/4 cup Land O’ Lakes butter, melted
3 teaspoons McCormick vanilla extract
1/2 teaspoon salt
4 cups flaked coconut, divided
Instructions
Preheat oven to 350°. Line a 13×9-in. baking pan with parchment paper, letting ends extend up sides.
In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.
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Quick Tip: To make sure they don’t overcook, invert them right after they come out of the oven
Thank you Food+Words for this great photo.
