Nutty White Chocolate Tropical Bars

1. 1

   Pre-heat oven to 350 degrees. Grease a 13x9x2 inch pan set aside. In bowl of a stand mixer, on medium speed, beat butter and brown sugar until light and fluffy. Lower speed and add egg,water and pineapple extract, mix well. Add cake mix and blend well then add white chocolate chips, macadamia nuts and 1/2 cup coconut, stir until well incorporated. Batter will be thick, spread in 13x9x2 inch pan. Bake for 35 to 45 minutes or until edges are golden brown. Bars will jiggle when gently shaken, thats okay. Cool in pan on wire rack for one hour. You may cool on wire rack for 15 minutes then tranfer pan to refrigerator and cool about 30 minutes. Bars will set when completly cooled.

2. 2

   While bars are cooling spread 1/2 cup coconut on cookie sheet and toast in oven for about 15 minutes, stir half way through so coconut will toast evenly . Watch closly when coconut starts to toast it will toast quickly. Do not burn remove from oven and let coconut cool on pan.

3. 3

   To make frosting combine butter and shorteneng and beat until creamy add banana and vanilla extract, blend well. Gradually add powdered sugar and blend until creamy. If frosting is stiff add a little milk 1 teaspoon at a time until creamy. Frosting should hold it's shape but not be stiff. Spread frosting on cooled bars and sprinkle with toasted coconut. Cut and serve. May be stored at room temprature tightly covered,for one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.