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Poppy Seed Coconut Bars Recipe
|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|
|Flaked coconut||1 Cup (16 tbs)|
|Poppy seed||1⁄3 Cup (5.33 tbs)|
Calories 648 Calories from Fat 242
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 18.2 g91.2%
Trans Fat 0 g
Cholesterol 40.8 mg
Sodium 102.1 mg4.3%
Total Carbohydrates 94 g31.4%
Dietary Fiber 4.6 g18.3%
Sugars 57.3 g
Protein 8 g16.6%
Vitamin A 9.5% Vitamin C 0.62%
Calcium 13.5% Iron 24.3%
*Based on a 2000 Calorie diet
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.