Coconut Pineapple Bars

We have one delicious and simple dessert for you today.  3 perfect layers make this a pretty and delicious treat that will be gobbled up before you know it!

Coconut Pineapple Bars


Coconut Pineapple Bars remind us of Pina Coladas (virgin for the girls of course!) – ahhhh yummy patio drinks!  Well, summer is just around the corner so rather than wait to enjoy those pineapple coconut flavours, give these bar cookies a go!

Coconut Pineapple Bars

These are seriously heavenly without being too heavy.  Who doesn’t love a shortbread crust and this one has the addition of coconut which gives it a great texture.

Coconut Pineapple Bars

A buttery shortbread base and a gooey coconut topping with a layer of pineapple sandwiched in between.  If you don’t have coconut lovers in your family, you should have them give this bar cookie a chance.  We have made this for many “anti-coconut” friends and they have loved them.  We aren’t saying that we converted them into coconut lovers, but they did love these Coconut Pineapple Bars.  Bring on summer!

Coconut Pineapple Bars

 

Coconut Pineapple Bars
 
Prep time
Cook time
Total time
 
Coconut Pineapple Bars are simple to make, pretty to look at and delicious to eat!
Author:
Recipe type: Squares / Bars
Cuisine: Dessert
Ingredients
  • ½ cup salted butter, softened to room temperature
  • 1 ¼ cups granulated sugar, divided
  • 3 large eggs, divided and room temperature if possible
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 2 cups sweetened feather flake coconut, divided
  • 14 oz can of crushed pineapple, drained
Directions
  1. Preheat oven to 350F (177C). Lightly grease a 8-inch by 8-inch square pan with cooking spray. Set aside.
  2. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Add ¾ cup of sugar, 1 egg and vanilla and beat on low speed until combined. Add flour, baking powder and ½ cup coconut. Beat on low speed until combined and slightly crumbly.
  3. Press into bottom of prepared pan. Bake for 20 minutes, or until golden around the edges. Remove from oven (leave oven on) and set aside.
  4. Meanwhile, in a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, on medium speed beat 2 eggs. Add ½ cup of sugar and 1 and ½ cups of coconut and mix on medium-low speed until combined.
  5. Spread drained pineapple on warm base. Pour mixture over top of pineapple. Return to oven and bake for an additional 30 minutes or until light golden brown.
  6. Remove from oven and allow to cool completely before cutting into squares and serving.
Notes
Store tightly covered in the refrigerator for up to 4 days. These bars also freeze well in an airtight container for up to 1 month. Allow to thaw in refrigerator overnight before serving.
By | 2017-05-04T07:16:23+00:00 May 4th, 2017|Seasonal, Squares and Bars|

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