Blackberry Coconut Bars

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 24 bars


Cake layer

  • 1 box yellow cake mix
  • 2 large egg yolks keep the whites for the meringue
  • 1/2 cup butter melted

Jam layer

  • 1 1/2 cup fruit jam raspberry, strawberry, or your favourite

Meringue layer

  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1 1/2 cup toasted coconut finely ground


  1. Preheat oven to 350 F
  2. Mix together the cake mix, melted butter and egg yolks.  The mix will be crumbly, but that's okay.  Press the mixture into a greased 9X13 pan so you have an even layer reaching all the sides.  Bake this layer for 8-10 minutes until just browned.  Remove from the oven, but leave the oven on for later.  Place aside to cool.
  3. While the cake layer is baking you can mix your meringue layer. Using a clean bowl on your mixer with the whisk attachment, whip the egg whites until frothy. Add the cream of tartar and set the mixer on high. Slowly sprinkle in the granulated sugar and whip until you have stiff peaks with the egg whites. Fold in the ground toasted coconut.
  4. Meanwhile, in a microwave safe bowl, put the jam.  Microwave for 30-45 seconds; just enough for the jam to be spreadable.  Now spread it in a nice even layer on top of the baked cake layer.  
  5. Now spread the whipped egg white layer on top, but try not to mix it into the jam.  You want to spread everything evenly to all the edges.  Bake for 25-30 minutes until golden.  Remove from the oven and place on a rack to cool.  Cut into 24 bars, or smaller if you want squares.  

Recipe Notes

You'll want toasted coconut for this recipe.  Just take some shredded coconut, place it on a parchment lined cookie sheet and broil on low for about a minute.  Keep an eye on this because you'll go from light brown to black in seconds.  Keep the pan a couple of inches from the broiler and watch it like a hawk.