Tropical Delight Bar

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“Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Prepare a 9 by 13 inch pan with cooking spray.
  3. To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
  4. To prepare the bottom layer: Pour cake mix into a large mixing bowl.
  5. Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
  6. Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
  7. Next, spread the fruit puree (middle layer) onto the cookie base.
  8. To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
  9. a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
  10. Bake bars for 30 minutes.
  11. Let cool for 30 minutes to an hour. Cut and serve.

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