Pineapple Coconut Bars
Transport your taste buds to a tropical paradise with these irresistibly sweet and tangy Pineapple Coconut Bars! Featuring a buttery shortbread crust, a luscious pineapple filling, and a crunchy golden coconut topping, this dessert is the perfect blend of rich, fruity, and nutty flavors. Easy to prepare in just over an hour, these tropical dessert bars are ideal for summer parties, picnics, or when you want a sunshine-inspired treat year-round. Topped with a light dusting of powdered sugar for an elegant finish, each bite offers a delightful balance of textures that will have everyone reaching for seconds. Whether you're looking for a crowd-pleasing dessert or a tropical indulgence at home, these Pineapple Coconut Bars are your ticket to tropical bliss.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 can (20 ounces) crushed pineapple (drained)
- 0.75 cup granulated sugar
- 3 large eggs
- 0.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 1 cup shredded sweetened coconut
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper and lightly grease it.
In a mixing bowl, combine 1 cup of unsalted butter (softened), 0.5 cups of granulated sugar, 2 cups of all-purpose flour, and 0.25 teaspoons of salt. Mix until the texture resembles coarse crumbs.
Press the mixture firmly and evenly into the prepared baking dish to form the crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In another mixing bowl, whisk together 3 large eggs and 0.75 cups of granulated sugar until pale and slightly frothy.
Stir in 0.5 cups of all-purpose flour and 0.5 teaspoons of baking powder until smooth, then fold in the drained crushed pineapple (20 ounces).
Pour the pineapple mixture evenly over the partially baked crust.
Sprinkle 1 cup of shredded sweetened coconut evenly over the top.
Bake for an additional 30 minutes, or until the filling is set and the coconut is golden brown.
Remove the bars from the oven and allow them to cool completely in the pan on a wire rack.
Once cooled, dust the top with 2 tablespoons of powdered sugar for a finishing touch.
Using the parchment paper as handles, carefully lift the bars out of the pan. Slice into 16 pieces and serve.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 737.1 g | 268% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 447.6 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 252 mg | 19% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1611 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
