Hawaiian Pineapple Coconut Bars with Creamy Frosting: A Tropical Delight
If you’re craving a bite of the tropics, look no further! These Hawaiian Pineapple Coconut Bars with Creamy Frosting are everything you love about island flavors wrapped in a sweet, creamy, and coconutty package. With a buttery crust, a pineapple-coconut filling, and a rich, tangy cream cheese frosting, this dessert is an absolute showstopper. Perfect for a summer party, a weekend treat, or just because, these bars will transport your taste buds straight to paradise. 🌴🍍
Why You’ll Love These Pineapple Coconut Bars
- Bursting with Flavor: Sweet pineapple and rich coconut combine for a truly tropical experience.
- Texture Heaven: A buttery crust, soft filling, and creamy frosting create the perfect balance of crisp, chewy, and smooth.
- Easy to Make: Simple steps, but the end result looks and tastes like it took hours!
- Perfect for Any Occasion: From family BBQs to cozy nights at home, these bars are always a hit!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, softened
For the Filling:
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup sweetened shredded coconut
For the Creamy Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons pineapple juice (reserved from the drained pineapple)
For Garnish:
- ¼ cup toasted coconut flakes
- Fresh pineapple slices (optional)
Step-by-Step Instructions
1. Prepare the Crust:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Mix the Crust: In a medium bowl, combine flour, sugar, and salt. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press & Bake: Press the mixture evenly into the bottom of your prepared pan. Bake for 15-20 minutes until the crust turns lightly golden. Set aside to cool.
2. Make the Filling:
- Whisk It Together: In a large bowl, whisk eggs and sugar until smooth. Add flour, baking powder, salt, and vanilla extract, mixing until combined.
- Add Pineapple & Coconut: Fold in the drained crushed pineapple and sweetened shredded coconut.
- Bake Again: Pour the filling over the pre-baked crust and spread it evenly. Bake for another 20-25 minutes until the filling is set and golden on top. Allow the bars to cool completely before frosting.
3. Create the Creamy Frosting:
- Beat the Ingredients: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract and pineapple juice until fully combined.
- Frost the Bars: Once the bars are completely cooled, spread the frosting generously on top.
4. Garnish & Serve:
- Toasted Coconut: Sprinkle toasted coconut flakes over the frosting for an added crunch.
- Pineapple Garnish: Optional but fun—decorate with fresh pineapple slices for an extra tropical flair.
- Cut & Enjoy: Slice into squares, and enjoy your tropical treat!
Serving Suggestions
These Pineapple Coconut Bars are delicious on their own, but if you want to elevate the experience, serve them with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. If you’re in the mood for a tropical overload, pair them with a refreshing piña colada or iced tea with a splash of pineapple juice!
Tips for the Best Hawaiian Pineapple Coconut Bars
- Draining the Pineapple: Make sure to properly drain your pineapple before adding it to the filling, so the bars don’t become too soggy.
- Cooling is Key: Let the bars cool completely before frosting, or the creamy layer may melt.
- Toasting Coconut: To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
Storing Your Bars
- Fridge: These bars can be stored in an airtight container in the refrigerator for up to 3 days. The creamy frosting stays fresh and delicious!
- Freezer: If you want to freeze them, skip the frosting and freeze the bars for up to 2 months. When ready to eat, thaw and frost them fresh.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but you’ll need to finely chop it and ensure it’s drained well to avoid extra moisture.
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free.
What can I use instead of cream cheese for the frosting?
If you want a lighter option, you can use mascarpone cheese, or for a dairy-free alternative, try coconut cream.
A Sweet Tropical Escape in Every Bite!
These Hawaiian Pineapple Coconut Bars are a delightful treat that’s simple to make yet full of flavor. The combination of buttery crust, tropical pineapple-coconut filling, and creamy frosting is a match made in dessert heaven. With each bite, you’ll feel like you’re on a sunny beach somewhere in the islands! 🌺🍍
If you loved this recipe, don’t forget to check out some of my other tropical-inspired desserts, like Peach Coconut Crumble or Mango Coconut Cream Bars.
Have you tried this recipe? I’d love to hear from you! Leave a comment below or share your creations on Pinterest and tag me. Let’s bring the taste of the islands to kitchens everywhere! 🌴
Hawaiian Pineapple Coconut Bars with Creamy Frosting
Equipment
- 9x13-inch baking pan
- Parchment paper (optional)
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Spatula
- Cooling rack
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- For the Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed pineapple drained
- 1/2 cup sweetened shredded coconut
- For the Creamy Frosting:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons pineapple juice reserved from the drained pineapple
- For Garnish:
- 1/4 cup toasted coconut flakes
- Fresh pineapple slices optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
- Prepare the Crust: In a medium bowl, combine flour, sugar, and salt. Cut in the softened butter using a pastry cutter or fork until the mixture forms coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until lightly golden. Set aside to cool.
- Prepare the Filling: In a large bowl, whisk together the eggs and sugar until smooth. Add the flour, baking powder, salt, and vanilla extract, mixing until well combined. Fold in the drained crushed pineapple and shredded coconut.
- Bake the Bars: Pour the pineapple-coconut filling over the pre-baked crust, spreading it evenly. Bake for 20-25 minutes, or until the filling is set and lightly golden on top. Allow the bars to cool completely before frosting.
- Make the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract and reserved pineapple juice.
- Frost the Bars: Once the bars are completely cooled, spread the creamy frosting evenly over the top.
- Garnish and Serve: Sprinkle the toasted coconut flakes over the frosting and, if desired, add fresh pineapple slices. Cut the bars into squares and serve!
Notes
Serving Suggestions: These bars are perfect for potlucks and can be served alongside a fresh fruit salad or paired with iced tea.
Storage: Store the bars in an airtight container in the fridge for up to 3 days. You can also freeze them (without frosting) and add the frosting once they’re thawed.
