Coconut Pineapple Bars

By Maverick19

Ingredients

• Icing:
• 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
• 2 cups confectioners sugar
• 2 Tbsp unsalted butter, melted
• 1 1/2 Tbsp lemon juice

Preparation

Step 1

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.