The sun shines a little brighter when Lemon Angel Cake Bars are in hand! This shiny and bright treat has a fluffy, lemon and coconut, angel food cake base that will make your days feel a little lighter. It gets even sweeter thanks to a creamy and sweet lemon-infused frosting that you'll definitely want to lick off the spoon. You'll be walking on clouds and feeling lots of joy when munching on Lemon Angel Cake Bars!
IngredientsFor the cake: • 1 (16-ounce) package angel food cake mix • 1 (15.75-ounce) can of lemon pie filling • 1 cup coconut, unsweetened, finely shredded For the frosting: • 1 (8-ounce) package of cream cheese, softened • 1/2 cup butter, softened • 1 teaspoon vanilla extract • 2 1/2 cups confectioners' sugar • 3 teaspoons lemon zest, grated
Preheat the oven to 350 degrees F.
Grease a 15x10x1-inch baking pan.
In a large bowl, mix the angel food cake mix, pie filling, and coconut until blended.
Spread the cake mixture into the prepared baking pan.
Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
Cool completely in the pan on a wire rack.
While the cake is cooling, in a large bowl, beat the cream cheese, butter, and vanilla until smooth.
Gradually beat the confectioners' sugar into the cream cheese mixture.
Spread the frosting over the cooled bars and sprinkle with lemon zest.
Refrigerate for at least 4 hours and up to overnight.
Cut the cake into bars or triangles.