Pineapple Coconut Bars

By srumbel

To break down the bars a bit, you have a shortbread crust on the bottom. One of the easiest things to make – I’m a fan. You pre-bake it and then add the filling and bake again. The crust stays nice and firm and is perfect for these bars. he bulk of the filling consists of the pineapple, coconut, sugar and eggs. It all just gets whisked together, then thickens nicely when baked. The bars stay very, very moist. You can definitely pick the finished bars up and eat them with your hands like any other bar, but you’ll need a napkin. :) They are seriously pineapple coconut bars heaven. I will definitely be making these babies over and over again. They were a hit!
from lifeloveandsugar.com

Ingredients

• Shortbread Crust
• 1/2 cup salted butter, room temperature
• 1 cup all purpose flour
• 1/2 cup sugar
• Filling
• 1 cup sugar
• 2 tbsp all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 1/2 tsp vanilla
• 1/2 - 1 cup chopped walnuts, optional
• 1 1/2 cups flaked coconut
• 20 oz can crushed pineapple, drained

Preparation

Step 1

1. Line the bottom of 9x9 pan with parchment paper that sticks up above the edges on two sides. Grease the other sides. Preheat oven to 350 degrees.
2. Add all ingredients to mixer bowl and mix to combine. It'll be very crumbly at first, but it will form a ball.
3. Press dough evenly into the bottom of the pan.
4. Bake at 350 for 10-15 minutes. Set aside.
5. Whisk together sugar, flour, baking powder and salt in a medium sized bowl.
6. Add eggs and vanilla and mix until well combined.
7. Stir in walnuts, coconut and pineapple.
8. Spread mixture evenly over crust.
9. Bake for 20-25 minutes, until edges are golden.
10. Allow to cool completely, then cut into squares.

Yield: 16-20 bars