- 6
- 20 mins
4.4/5
(30 Votes)
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
- 1 cup walnuts (I only did walnuts on half. There are nut haters among us.)
- 1 cup sweetened flaked coconut
Preparation
Step 1
For Bars:
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.
For Cream Cheese 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.
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