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Pineapple Coconut Bars

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Member since 2007

Serves 2 Dz. | Prep Time | Cook Time


3 1/2 cups all-purpose flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup sugar
3 large eggs
1 (20-ounce) can crushed pineapple, drained
Garnish: toasted flaked coconut


Preheat oven to 350¢ª. Lightly grease a 13x9-inch baking pan.

In a large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes.

In a medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture evenly over baked layer. Sprinkle evenly with reserved crumb mixture. Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool completely before cutting into squares. Garnish with toasted flaked coconut, if desired.

Makes 2 dozen


Pairs Well With


Also, a little salt helps

This recipe sounded great - But after making it, I would suggest a couple of changes. For the 'garnish crust', add another 1/4 of butter/shortening. Otherwise it is powder dry. Also, do not try it warm, as canned pineapple warm can have a tinny flavor. Which might make you think it's the recipe - it isn't. So just a little more fat and it'd be great.

look and sound yummy1

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