These pineapple coconut bars pair a crumbly buttery shortbread crust with a chewy, tropical topping of crushed pineapple and sweetened coconut, baked until golden at the edges.
They are simple to stir together in two bowls and bake in two stages. Give them about an hour to cool before cutting so the topping sets, and plan on under two hours in total, most of it hands off.
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Why This Pineapple Coconut Bars Recipe Works
Pressing a buttery dough into the pan and baking it first gives the topping a firm base that does not turn soggy under the fruit. The crust bakes into a sturdy shortbread that snaps cleanly when cut.
Draining the crushed pineapple well is what keeps the topping chewy instead of wet. Eggs set the filling into a soft, sliceable layer, and a little lemon juice brightens the sweetness.
Coconut toasts on the surface as the bars bake, which adds a nutty edge and golden color. Cooling completely before slicing lets the filling firm up so the bars hold their shape.
Ingredients for Pineapple Coconut Bars
- 2 cups all purpose flour
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup crushed pineapple, very well drained
- 1 cup sweetened shredded coconut
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
Butter. Soften it until a finger leaves a dent but the stick is not greasy. Too warm butter makes the crust oily.
Crushed pineapple. Press the fruit in a fine mesh strainer for a full minute, using the back of a spoon. Extra juice can make the topping runny.
Sweetened coconut. The sweetened flakes add moisture and chew. Unsweetened coconut works too if you add 2 extra tablespoons of powdered sugar.
Eggs. They set the topping and give it a soft, custard like texture. Beat them lightly before folding in.
Lemon juice. A tablespoon of fresh juice cuts the sweetness and sharpens the pineapple flavor.
How to Make Pineapple Coconut Bars
1. Prep the pan Heat the oven to 350 degrees F and line a 9×13 inch baking dish with parchment, leaving an overhang for lifting.
2. Mix the crust Stir the flour, butter, granulated sugar, and salt until it looks like coarse, moist crumbs that hold when pinched.
3. Press and prebake Press the crumbs firmly into an even layer and bake for 15 minutes, until pale gold at the edges.
4. Mix the topping Stir the drained pineapple, coconut, powdered sugar, eggs, and lemon juice in a bowl until evenly combined.
5. Top and bake Spread the topping over the warm crust and bake for 20 to 25 minutes, until the top is set and lightly browned.
6. Cool and cut Cool the pan on a rack for 1 hour, then lift out with the parchment and cut into 12 bars.
How to Serve Pineapple Coconut Bars
Cut the bars into squares and dust with a little extra powdered sugar. They go nicely with a scoop of strawberry coconut soft serve on a warm day, or on a dessert platter next to fresh fruit pavlova, a slice of lemon layer cake, and a wedge of homemade strawberry cake.
How to Store and Reheat Pineapple Coconut Bars
Store in an airtight container in the refrigerator for up to 4 days, with parchment between the layers. Freeze wrapped bars for up to 2 months and thaw in the refrigerator. Serve chilled or at room temperature.
Tips and Variations for Pineapple Coconut Bars
Use parchment. The overhang makes lifting the whole block out simple and gives clean edges.
Press firmly. Use the bottom of a flat measuring cup to pack the crust so it holds together after baking.
Toast the coconut. Spread 1/4 cup extra coconut on top for the last 10 minutes for a deeper golden color.
Chill for clean cuts. Refrigerate the cooled slab for 30 minutes and wipe the knife between cuts.
Add nuts. Fold in 1/2 cup chopped macadamia nuts or pecans for crunch, and note any nut allergies.
Add lime zest. A teaspoon of lime zest brightens the topping for a tropical flavor.
Try a glaze. Whisk 1/2 cup powdered sugar with 2 tablespoons pineapple juice and drizzle over cooled bars.
Handle the eggs. Bake until the topping is set and cool the bars before storing. This Texas AgriLife Extension food safety guide explains safe handling for egg based desserts.
Frequently Asked Questions About Pineapple Coconut Bars
Why are my pineapple coconut bars soggy?
The pineapple was probably not drained well enough. Press it in a fine strainer and blot it with paper towels before adding it to the topping.
Can I use fresh pineapple in pineapple coconut bars?
Yes. Finely chop it, then drain and blot it thoroughly, since fresh pineapple releases a lot of juice.
Can I make pineapple coconut bars ahead of time?
Yes. Bake them a day ahead, cool fully, cover, and refrigerate. They slice more cleanly after a night in the refrigerator.
How do I keep the crust from crumbling?
Press it firmly into the pan and bake it until pale gold. Let the bars cool fully before cutting.
Can I double the recipe?
Yes. Bake it in a 10×15 inch pan and add 5 to 10 minutes to the second bake.
Pineapple Coconut Bars
Equipment
- 9×13 inch baking dish
- Parchment paper
- Fine Mesh Strainer
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ tsp kosher salt
- 1 cup crushed pineapple very well drained
- 1 cup sweetened shredded coconut
- ½ cup powdered sugar
- 2 large eggs
- 1 tbsp lemon juice fresh
Instructions
Cooking
- Make the crust. Mix flour, butter, sugar, and salt into moist crumbs, press into a parchment lined 9×13 inch dish, and bake at 350 degrees F for 15 minutes.
- Prepare the topping. Stir pineapple, coconut, powdered sugar, eggs, and lemon juice together.
- Bake the bars. Spread over the warm crust and bake 20 to 25 minutes until set and lightly browned.
- Cool and slice. Cool for 1 hour, lift out, and cut into 12 bars.
