Chocolate Coconut Cake Bars

This cake bars make a quick treat whenever the craving strikes.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8


  • 1⁄2 cup coconut oil, melted and cooled
  • 1⁄4 cup coconut milk
  • 9 large eggs
  • 3 1⁄2 cups coconut sugar, divided
  • 3⁄4 tsp. sea salt
  • 2 Tbsp. vanilla, divided
  • 3⁄4 cup coconut flour, sifted
  • 3⁄4 tsp. baking powder
  • 2 Tbsp. tapioca starch
  • 1⁄4 cup coconut ghee
  • 1⁄2 cup cocoa powder
  • 1⁄4 cup grated coconut


  • Preheat the oven to 350°F.
  • In a mixing bowl, combine coconut oil, coconut milk, eggs, 1 1⁄2 cups sugar, salt, and 1 tablespoon of vanilla. Mix coconut flour and baking powder; whisk into batter, mixing until smooth.
  • Pour batter into greased 9-inch square pan; bake for 30 minutes, or until a knife inserted into center comes out clean. Set cake aside and allow to cool.
  • In a high-powered blender or coffee grinder, mix 2 cups coconut sugar and tapioca starch. Process until you have a fine powdery confectioners’ sugar.
  • In a medium mixing bowl, combine coconut ghee and cocoa powder, remaining vanilla, and confectioners’ sugar; mix until well blended. Add coconut cream; beat with a beater until fluffy. Icing should be smooth and not too thick, so that it can spread easily. If icing is too thick, add a little more coconut cream.
  • Remove cooled cake onto a plate; cut into bars and frost using a metal spatula. Sprinkle grated coconut over the top.