Honey Coconut Cake Bars
Honey Coconut Cake Bars are soft, lightly sweet, and full of warm tropical flavor without being heavy or overly rich. Honey provides gentle sweetness and moisture, while coconut adds texture and aroma that make these bars feel special with very little effort. They’re the kind of dessert that works for almost any occasion. Serve them with tea or coffee, pack them for picnics, or enjoy one as a simple afternoon treat. The recipe uses straightforward ingredients and one bowl, making it approachable even for beginner bakers. The result is a moist, tender bar with a golden top and a naturally comforting flavor.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 bars
Ingredients
All-purpose flour: 1 1/2 cups
Baking powder: 1 tsp
Salt: 1/4 tsp
Shredded coconut (unsweetened): 1 cup
Eggs: 2 large
Honey: 1/2 cup
Milk (dairy or plant-based): 1/2 cup
Melted coconut oil: 1/3 cup
Vanilla extract: 1 tsp
Instructions
Preheat your oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
Stir in the shredded coconut until evenly distributed.
In a separate bowl, whisk the eggs until slightly frothy.
Add honey, milk, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients.
Gently fold until just combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 28–30 minutes, until the top is golden and a toothpick comes out clean.
Allow to cool completely before slicing into bars.
Tips
Use unsweetened coconut to control sweetness.
Warm honey slightly if it’s thick so it mixes smoothly.
Do not overmix the batter to keep the bars tender.
Line the pan fully for easy removal and clean slices.
Check doneness early to avoid drying out the bars.
Let bars cool completely before cutting for best texture.
Coconut oil adds extra coconut flavor if you prefer it.
For even baking, spread batter into corners carefully.
Store bars covered to maintain moisture.
These bars taste even better the next day.
Variations
Lemon coconut: Add 1 Tbsp lemon zest to the batter.
Almond coconut: Replace vanilla with almond extract.
Honey drizzle: Drizzle warm honey over cooled bars.
Chocolate chip: Add 1/2 cup dark chocolate chips.
Nutty: Fold in chopped almonds or walnuts.
Dairy-free: Use coconut milk and coconut oil.
Spiced: Add a pinch of cinnamon or cardamom.
Toasted coconut topping: Sprinkle toasted coconut on top.
Gluten-free: Use a 1:1 gluten-free flour blend.
Mini bars: Bake in a larger pan for thinner bars.
Q & A
Can I use sweetened coconut?
Yes, but reduce honey slightly to avoid excess sweetness.
Can I replace honey?
Maple syrup works, though flavor will change slightly.
How do I store these bars?
Keep in an airtight container at room temperature for 3 days.
Can I freeze them?
Yes. Freeze tightly wrapped for up to 2 months.
Why are my bars dry?
Overbaking is the most common reason.
Can I use whole wheat flour?
Yes, but expect a denser texture.
Do these need frosting?
No. They’re flavorful on their own.
Can kids eat these?
Yes, they’re mildly sweet and kid-friendly.
What pan size works best?
An 8×8-inch pan gives the ideal thickness.
Can I double the recipe?
Yes, use a 9×13-inch pan and adjust baking time.
Nutrition (Approximate per bar)
Calories: 210 kcal
Protein: 4 g
Carbohydrates: 26 g
Fat: 10 g
Fiber: 2 g
Sugar: 14 g
Conclusion
Honey Coconut Cake Bars are simple, comforting, and full of natural flavor. They strike the perfect balance between soft cake and easy-to-hold bars, making them practical and satisfying. With minimal prep and flexible variations, this recipe fits effortlessly into everyday baking. Whether you enjoy them plain or dressed up with your favorite additions, these bars are a reliable, crowd-pleasing treat you’ll come back to again and again.