Coconut Yuzu Jam Bars & Baking for a Cause

If you follow me on social media, then you know I'm in the midst of 

bake sale planning

. Every spring, for the past three years I've gotten together with a group of NYC bloggers and bakers for a fun event benefiting 

No Kid Hungry

. Yes, it's simple as hosting a bake sale to make a difference in the fight against childhood hunger in America. You don't have to be a blogger to bake for this cause - anyone can

 host a bake sale for No Kid Hungry


Baking for good has always been close to my heart - ever since I started this blog and found out the many ways I could support important causes simply by doing what I love. Many of you know this already so I don't want to sound like a broken record. If you're interested in the many different ways you can use your baking talents for good, see the new link, 

"Baking for Good"

 I created in the navigation menu at the top of my site.

As for the 

NYC Bake Sale

 coming up on May 3rd, I'm thinking of contributing these coconut yuzu jam bars. Since we don't have yuzu fruit here in New York, and I didn't want to shell out $20 for a bottle of yuzu juice concentrate, I bought the next best thing - a jar of yuzu marmalde.  This yuzu-cha is actually supposed to be served as a hot beverage like tea (simply mix it with hot water). Hence, the word, "cha" which means "tea" in most Asian languages. However, I was just itching to use this marmalade/jam in something baked.

I remember pinning these 

coconut apricot bars

 recently and knew I just had to make them. For some reason, I had an abundance of sweetened coconut flakes in my pantry so these were the perfect thing to bake. In place of the apricot jam, I used the yuzu jam and left out the dried apricots. The result is a slightly gooey center from the jam - and a crispy cookie-like crust and coconut topping. It was almost like eating coconut macaroons in bar form, but with the brightness of the yuzu - just perfect for spring.

Coconut Yuzu Jam Bars

These bars would be lovely with all types of jam or maybe even a citrus curd.

I have listed the ingredients below - my adaptations/substitutions are noted with an asterisk. However, since I did not change the method, I have linked to the original recipe. 


: 16 bars



For the crust:

120g unsalted butter, melted

120g granulated sugar

50g sweetened flaked coconut

150g all purpose flour

1 teaspoon baking powder

pinch of salt

zest of 1 lemon*

1 egg, lightly beaten

For the topping:

150g sweetened flaked coconut

50g granulated sugar

1 egg, lightly beaten

pinch of salt

1 teaspoon almond extract*

3 tablespoons yuzu jam/marmalade*

For the rest of the recipe



Technicolor Kitchen

Special Ingredient


Yuzu marmalade - can be found in Japanese grocery stores or I found a similar one on 

(affiliate link)


Yuzu Marmalade from Yakami Orchard (10 ounce)

Even if you're not in NYC, you can support our bake sale by helping us promote it on social media, or entering one of the

raffles from our sponsors

(King Arthur Flour, Le Creuset, just to name a couple). Or


even just $1 will help feed a hungry child. If you're in NYC, we hope to see you on May 3rd at the Brooklyn Flea! Thanks in advance for your support! 

For more information on how you can get involved, please visit our bake sale website: