Coconut Pineapple Squares Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

PINEAPPLE COCONUT SQUARES

Steps:

• In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

EASY PINEAPPLE-COCONUT SQUARES

Steps:

• Set oven to 325 degrees.
• Grease a 9-inch square pan.
• In a mixing bowl, beat butter and sugar; beat in egg.
• Combine flour and baking powder; stir into egg mixture.
• Press lightly into a prepared baking dish.
• Spread pineapple over crust; set aside.
• For topping: In a mixing bowl, beat butter with sugar.
• Beat in eggs, then stir in the coconut.
• Spread over pineapple in the baking dish.
• Bake for 30-35 mins, or until golden brown.

PINEAPPLE-COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees.
• Place pineapple in a strainer over a bowl.
• Reserve juice for another use.
• In a medium bowl beat the butter and sugar together until well blended.
• Stir in flour and salt until combined.
• Press into an ungreased 8 inch square baking pan.
• Press pineapple with a spoon to remove the remaining juice.
• Sprinkle pineapple evenly over crust.
• In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt.
• Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can.
• Bake for 35 minutes or until topping is golden brown.
• Remove from oven and cool completely on a wire rack.
• Cut into squares.

COCONUT-PINEAPPLE RHUBARB BARS

Steps:

• Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes., In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract., In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

COCONUT-PINEAPPLE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.