If you are one of those, people that like anything with coconut, then you will enjoy this KEEPER recipe for Coconut Bars.  The recipe was taken from a bag of Food Club Brand Coconut.

In preparing this recipe, I made one small mistake.  When mixing the topping, instead of dividing the 1 & 1/3 coconut, I poured the full amount into the topping mixture.  It was no great loss; it just made it richer with coconut.  I still topped it with unmeasured amount of coconut.  *As always, I toasted the pecans, which in my opinion brings out the pecan flavor.



1 (18.5 oz.) white cake mix

¼ cup butter or margarine, softened

¼ cup sweetened coconut flakes

*¼ cup chopped pecans

2 large eggs



1 (14 oz.) can sweetened condensed milk

1 large egg

1 tsp. vanilla extract

1 1/3 cup sweetened coconut flakes, DIVIDED

*1 cup chopped pecans

Preheat oven 350○.  Spray a 9 X 13 inch pan with cooking spray.  In a large bowl, stir together the crust ingredients and spread in the prepared cake pan.  In a small bowl, combine the milk egg, and vanilla.  Beat well.    Fold in 1 cup of the coconut and the pecans.  Spread evenly over the crust in the pan.  Sprinkle with the remaining 1/3 cup coconut.  Bake for 30 to 40 minutes or until golden brown.


TIP: This tip is unrelated to the above recipe but I wanted to share it with you.  I have had several mounds of ant beds springing up in my yard recently.  I guess the ants are storing food for the winter.  I usually keep a container of ant killer to sprinkle over the top of these mounds. This particular day, I went to get my ant killer and discovered I was out.  Then I recalled something I had read.  To get rid of ant beds, sprinkle cornmeal over the top of the mound.    I understand the ants cannot completely digest the cornmeal and they die.  It took a bit longer but it did work.  My sister-in-law, Ava McWhorter, told me uncooked grits work as well.