You may also like
Categories:
layer yellow cake coconut milk eggs layer apricot oranges light brown sugar pineapple layer oatmeal coconut light brown sugar cinnamon ginger
Viewed: 10 - Published at: 3 years agoIngredients
- Layer 1
- 1 (18 1/2 ounce) yellow cake mix
- 2/3 cup coconut milk or 2/3 cup light coconut milk
- 2 eggs
- Layer 2
- 1 cup dried apricot, diced
- 4 oranges, juice and zest of
- 1/4 cup light brown sugar
- 1 cup crushed pineapple
- Layer 3
- 2 cups oatmeal
- 1/2 cup coconut
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
Method
- Preheat oven to 350 degrees F.
- Prepare a 9 by 13 inch pan with cooking spray.
- 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.
- To prepare the bottom layer: Pour cake mix into a large mixing bowl.
- Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
- Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
- Next, spread the fruit puree (middle layer) onto the cookie base.
- 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.
- a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
- Bake bars for 30 minutes.
- Let cool for 30 minutes to an hour. Cut and serve.
