Amish Pineapple Bars

By SMorrissey

Ingredients

• Cream Cheese Frosting:
• 1/2 cup oil
• 2 eggs, beaten
• 2 tablespoons lemon juice
• 1/2 teaspoon coconut extract
• 2 1/2 cups flour
• 1 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)
• 1/2 cup softened butter
• 4 oz. softened cream cheese
• 3 tablespoons crushed pineapple
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 3 cups powdered sugar
• Read more at http://www.yammiesnoshery.com/2012/07/amish-pineapple-bars.html#QGPUfHe51zQslrYQ.99
• Read more at http://www.yammiesnoshery.com/2012/07/amish-pineapple-bars.html#QGPUfHe51zQslrYQ.99

Details

Servings 1
Adapted from yammiesnoshery.com

Preparation

Step 1

Mix together the oil, eggs, lemon juice and coconut extract. In a separate bowl, mix together the flour, sugar, salt, and baking soda. Add the dry ingredients to the wet and mix just until blended. Stir in the undrained pineapple. Bake on a greased 17 x 11 pan (cookie sheet) at 350º for 25 - 30 minutes. Can be frosted immediately.

Frosting
Beat together the butter and cream cheese until smooth. Add the pineapple and extracts. Add the powdered sugar 1/2 cup at a time and beat until smooth. Toast the walnuts and coconut briefly in the oven or on the stove top until the coconut is browned. Sprinkle over frosted cake.