Pineapple Coconut Bars Recipe - Allrecipes.com
Pineapple Coconut Bars Recipe

Pineapple Coconut Bars

Recipe by  

"Pineapple and coconut make this a special tropical treat. Serve them at your next luau"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
  2. In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
  3. Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2012

Don't give a recipe a bad review when you jack it up with your own substitutions!!! I have made this several times as written and they turn out great with requests for the recipe ...

 
Most Helpful Critical Review
Feb 23, 2004

I didn't like this recipe.

 

27 Ratings

Jul 26, 2006

I made a few changes. Drained crushed pineapple ( I put in the big can of crushed pineapple ) & baked it in a 13 x 9. It came out really good...dense and moist. You might want to serve warm with vanilla ice cream. Yum. AND I doubled the batch. The picture looks good right? That is the 1st photo I have submitted.

 
Sep 21, 2007

I tripled this recipe for a dessert for a Jamaican party. I used 2 -20 oz cans of drained crushed pineapple. I baked it in a very large sheet cake pan. I saved some of the pineapple juice and mixed it with powdered sugar and piped it over the bars like a strudel effect. There were only crumbs left. I agree that vanilla ice cream would be wonderful with the bars, and macadamia nuts might be good in them as well.

 
Apr 19, 2010

I rated this four stars only because I made a few changes: I doubled the recipe and used 1/2 cup shortening and 1/2 cup butter; I used vanilla-NOT rum-and with the absence of coconut, used oats. The pineapple was in chunks, so I chopped them smaller to make 2 cups (Resembling more of pineapple bits). Since I made a 9x13” pan, it had to bake 30-50 minutes. It was very moist, very pine-apply (I used Dole), and very yummy! Everyone loved it!

 
Jun 16, 2010

really good. I added extra pineapple to make them even chewier.

 
Jul 13, 2009

I made this dish for a graduation party and it was a rave! People loved the light, refreshing taste on a warm summer day. I would certainly top it with vanilla bean ice cream next time I serve it in a smaller setting.

 
Aug 03, 2009

It was way too sweet for us. But I used coconut oil and it worked good, just need to reduce the sugar in the recipe next time.

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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