Coconut Pecan Cake Bars

Description

Moist coconut pecan cake layers topped with a creamy caramel frosting, perfect for snacking or dessert.

Ingredients

For the cake:

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped pecans

For the frosting:

• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon unsalted butter
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (store-bought or homemade)

Instructions

Preheat Oven and Prepare Pans

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

Make Cake Layers

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Stir in sweetened condensed milk and vanilla extract. Gradually mix dry ingredients into wet ingredients until just combined.

Stir in shredded coconut and chopped pecans.

Bake Cake Layers

Divide the batter evenly between two 8-inch round cake pans or an 8-inch square pan with a removable bottom.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely in the pans.

Make Frosting

Whisk together sweetened condensed milk, butter, sea salt, and vanilla extract until smooth. Fold in caramel sauce until well combined.

Assembly

Place one cake layer on a serving plate or a large serving platter. Spread half of the frosting over the top of the cake layer. Top with the second cake layer and spread the remaining frosting over the top of the second cake layer.

Serve

Chill in the refrigerator for at least 30 minutes before slicing and serving. Enjoy!