Coconut Pineapple Bars (Print Version)
# Ingredients:
→ Base
01 -
1 cup plain flour
02 -
½ cup soft or melted butter
03 -
½ cup packed light brown sugar
→ Middle Layer
04 -
1 tablespoon lime juice (freshly squeezed)
05 -
2 eggs
06 -
¼ cup plain flour
07 -
⅓ cup light brown sugar
08 -
1 tablespoon vanilla extract
09 -
1 cup canned pineapple chunks, drained
10 -
¼ teaspoon salt (kosher works best)
11 -
1 cup sweetened shredded coconut
→ Top Layer
12 -
1 cup sweetened shredded coconut
# Instructions:
01 -
Set your oven to 350°F. Mix together the base layer ingredients in a bowl. Pack the combined dough tightly in a greased or lined 10-inch square tin. Pop it in the oven for about 12 minutes, take it out, and let it cool down for 10 minutes.
02 -
Toss drained pineapple and coconut in a bowl. Sprinkle flour, salt, and brown sugar over the top, stirring until everything’s coated. In another bowl, whisk together lime juice, vanilla, and eggs. Pour this into the pineapple mix and stir well.
03 -
Spread the middle mixture over the cooled crust. Sprinkle the rest of the coconut evenly on top. Bake for roughly 25-27 minutes, or until the top turns a golden shade. Set aside and wait until completely cool before cutting into squares.
# Notes:
01 -
Double up for a 9x13 tin (if doubling, bake the base layer for around 15 minutes instead)
02 -
To cut neatly, make sure the whole thing is completely cooled