I made pineapple-coconut bars last weekend before my beau's parents jetted off to Bali. I am excited to see the souvenirs they bring back from the markets. Well anywho, I never made these kind of dessert bars before, but now I want to try out lemon & lime bars next. The recipe below is very simple, and easy to follow. I would love to actually use a fresh pineapple next time, because canned pineapple tastes like, well canned pineapple. Also, juices from the pineapple and pineapple juice left the crust softer than usual. But besides, those small things, I loved these little bars. They are perfect as a summer treat, they actually made me long for warmer weather.
(recipe from Sophistimom)
12 tablespoons butter, room temperature
1.5 cups granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 20 oz cans crushed pineapple (drained)
1 cup pineapple juice concentrate
2 cups shredded coconut
Preheat your oven to 350°F/176°C.
In a bowl of an electric mixer fitted with a paddle attachment (or hand-mixer), cream the butter, sugar, and salt. Add one egg at a time, making sure the mixture is incorporated well after each addition.
Mix on high for 3-5 minutes. Add in vanilla and flour, mixing until it is just combined.
Line your 13x9 inch pan with parchment paper and press the dough mixture into the pan.
In a medium size bowl, mix together the crushed pineapple and pineapple juice. Spread on top of the first layer. Bake for 20 minutes. Sprinkle on the shredded coconut, and bake for additional 20 minutes more or until the coconut begins to turn golden.