Pineapple Coconut Squares
Transport your taste buds to a tropical paradise with these irresistibly sweet and chewy Pineapple Coconut Squares! Featuring a buttery, crumbly shortbread crust topped with a luscious layer of juicy crushed pineapple, sweetened shredded coconut, and a hint of vanilla, these squares are a burst of sunshine in every bite. Perfectly balanced with the natural sweetness of brown sugar and the slight zest of pineapple, this dessert is baked to golden perfection in just under an hour. Ideal for picnics, potlucks, or a decadent afternoon treat, these tropical dessert bars are easy to make and store – ensuring your island-inspired indulgence can last all week. Bring a taste of summer to your table with this simple yet unforgettable recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 1 cups Crushed pineapple (drained)
- 1.5 cups Sweetened shredded coconut
- 2 large Eggs
- 0.75 cups Brown sugar
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the unsalted butter (cubed) and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the prepared baking dish to create the crust. Bake for 10-12 minutes, or until the edges are lightly golden. Set aside to cool slightly.
While the crust is baking, prepare the filling. In a medium bowl, beat the eggs until slightly frothy. Add the brown sugar and vanilla extract, and mix until well combined.
Stir in the drained crushed pineapple, shredded coconut, baking powder, and salt. Mix until evenly distributed.
Pour the pineapple coconut mixture over the baked crust, spreading it out evenly.
Return the baking dish to the oven and bake for 20-25 minutes, or until the topping is set and golden brown.
Remove from the oven and let cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the dessert out of the pan. Cut into squares and serve.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 450.3 g | 164% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 279.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 923 mg | 20% | |
*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.
