Hawaiian Pineapple Coconut Bars with Creamy Frosting
These Hawaiian Pineapple Coconut Bars are the perfect tropical treat, combining a buttery crust with a sweet pineapple-coconut filling. Topped with creamy frosting and toasted coconut flakes, they bring a refreshing taste of the islands to your table, perfect for any occasion!
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
Substitutions: Use fresh pineapple instead of canned, just be sure to drain it thoroughly. For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
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.
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.