Honey-coconut Bars

I am still having fun with the Better Homes and Gardens Junior Cook Book, 1963. This time the recipe is for these bars, pictured. The recipe takes pound cake slices, slathers them in honey, then rolls them in coconut. I actually see this quite a bit in the vintage cook books, often as a solution for stale cake or bread. I'm sure they are pretty tasty, but pound cake is pretty delicious and calorie laden on its own - what would this do?

You'll need: Pound Cake (love the pictures), Coconut, Honey, Soft Butter or Margarine
Take out:  bread knife, breadboard, table knife, cooky sheet, shallow pan, potholders, turner (Is that like a spatula?)
1. Set oven to 375F.  Take out cooky sheet and then grease it lightly, using bit of butter or margarine on a small piece of waxed paper.  Set aside.
2. Cut the cake into 1-inch slices; cut each slice into three bars.  Add butter, honey, on tops and sides of bars.
3. Put some coconut in shallow pan.  Roll bars in the coconut until they're thoroughly covered on tops, sides.
4. Arrange bars on the cooky sheet; bake 5 to 10 minutes and remove them.  Let cool.
The caption for the photo is "Toasted coconut makes crisp 'frosting.'  Everyone likes the good taste of honey combined with coconut.

My family and I enjoyed going to the Wisconsin Dells for the past few days. It is fun to see the little guy now exploring and swimming on his own while the older one tries everything. The boys' spring break is this week and we have play dates aplenty lined up. No doubt we will try some new recipes this week, too!