Coconut Pineapple Bars

Coconut Pineapple Bars
Coconut Pineapple Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup dried shredded coconut

  • 3/4

    cup self-rising flour

  • 1/2

    cup all purpose flour

  • 3/4

    cup light brown sugar

  • 2

    Tbsp sunflower seeds.....*you can substitute other nuts or seeds of your choice

  • 1/2

    cup chopped macadamia nuts

  • 1/3

    cup chopped dates

  • 1

    Tbsp chopped candied ginger

  • 1/2

    cup dried shredded coconut

  • 8 oz can crushed pineapple, drained

  • 1/3

    cup unsalted butter, melted

  • 2

    eggs, lightly beaten

  • Icing:

  • 2

    cups confectioners sugar

  • 2

    Tbsp unsalted butter, melted

  • 1 1/2

    Tbsp lemon juice

Directions

1. Preheat the oven to 325 degrees F. Spread 1/3 cup shredded coconut evenly on a cookie sheet and toast for 5-8 minutes or until lightly golden. Grease a shallow, 8x12 inch baking pan and line with enough waxed paper to overlap the longer sides; this will make the bars easier to remove. 2. Sift the self-rising and all-purpose flours into a large bowl. Add the brown sugar, seeds, macadamia nuts, dates, ginger and 1/2 cup coconut. Stir in the pineapple, melted butter, and beaten eggs and mix well. 3. Spoon the mixture into the prepared pan. Bake for 25-30 minutes or until golden brown. Cool in the pan, remove and cover with the icing. 4.TO MAKE THE ICING, combine the confectioners' sugar, melted butter, and lemon juice in a small bowl. Stir in 1-2 tsp of boiling water to reach a smooth consistency. Spread evenly over the top. Sprinkle the top with the toasted shredded coconut and slice and serve when set.

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