Poppy Seed Coconut Bars Recipe
Ingredients
| Sifted cake flour | 2 Cup (32 tbs) | |
| Baking soda | 1⁄4 Teaspoon | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Butter | 1⁄2 Cup (8 tbs), melted | |
| Honey | 1⁄3 Cup (5.33 tbs) | |
| Vanilla extract | 1 1⁄2 Teaspoon | |
| Almond extract | 1⁄4 Teaspoon | |
| Egg whites | 4 | |
| Milk | 2 Tablespoon | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Poppy seed | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 713 Calories from Fat 242
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 18.2 g91.2%
Trans Fat 0 g
Cholesterol 40.8 mg13.6%
Sodium 317.4 mg13.2%
Total Carbohydrates 95 g31.8%
Dietary Fiber 4.6 g18.3%
Sugars 58.2 g
Protein 22 g43.7%
Vitamin A 9.5% Vitamin C 0.62%
Calcium 14.6% Iron 24.4%
*Based on a 2000 Calorie diet
Directions
Add the next 6 ingredients and mix well.
Stir in coconut and poppy seed.
Pour into 2 well-greased, wax-paper lined baking pans (9x9x2 inches).
Bake in preheated moderate oven (350°F.) for 30 minutes, or until top is firm when pressed lightly with finger.
Turn out on racks and peel off paper.
Cool and cut each cake into 16 bars.
Store airtight.
Chef
