Place a rack in the center of the oven and preheat the oven to 350F. Set aside a generously greased 9x13-inch pan.
Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, about 1 minute. Press the batter into the bottom and partially up the sides of the baking pan (I used my hands) and set the pan aside.
Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and the confectioners' sugar and beat on low speed until smooth and combined, about 1 minute. Fold in the coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts, if you've chosen to use them.
Bake the bars until the edges are well browned and the center is firm to the touch, about 40 to 50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot!)
These bars keep in the fridge for up to five days. If they last that long.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1701g)|
|Recipe Makes: Servings|
|Calories from Fat: 2761 (42%)|
|Amt Per Serving||% DV|
|Total Fat 306.8g||409 %|
|Saturated Fat 133.3g||666 %|
|Monounsaturated Fat 89.3g|
|Polyunsanturated Fat 55.1g|
|Cholesterol 1771.5mg||545 %|
|Sodium 4599mg||159 %|
|Potassium 1650.3mg||43 %|
|Total Carbohydrate 880.2g||259 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 866.2g|
|Protein 90.7g||130 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6526
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