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Pineapple Coconut Bars

Pineapple Coconut Bars

Sweet pineapple, chewy coconut, and a buttery base come together in these easy bars that taste like a mini vacation. They slice beautifully, travel well, and disappear fast.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 12 bars
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter cold and cubed
For the Filling
  • 1½ cups crushed pineapple well drained
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup sweetened shredded coconut
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt

Method
 

Preheat Oven:
  1. Preheat to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
Make the Crust:
  1. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly.
  2. Press firmly into the bottom of the pan. Bake 15 minutes until lightly golden.
Prepare Filling:
  1. In a mixing bowl, whisk eggs and sugar until smooth.
  2. Stir in crushed pineapple, coconut, flour, vanilla, and salt.
Bake:
  1. Pour filling over hot crust.
  2. Bake 20–25 minutes, until set and lightly golden on top.
Cool & Slice:
  1. Let bars cool completely before slicing for clean edges.

Notes

Drain pineapple extremely well to avoid soggy bars. Press with paper towels if needed.
Toast the coconut for extra depth of flavor.
For extra richness, drizzle with white chocolate after cooling.
Store bars in the fridge for up to 4 days — they taste even better chilled.
Dust lightly with powdered sugar before serving for a pretty finish.