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Pineapple Coconut Bars

15 bars
Course Dessert
Cuisine American
Keyword dessert bars
Total Time 1 hour
Servings 15
Author Cherry on My Sundae


Coconut crust

  • 1 ¼ cups all-purpose flour (180 grams)
  • ½ cup butter, softened (113 grams)
  • cup granulated sugar (67 grams)
  • ½ cup coconut, shredded (60 grams)
  • pinch of salt
  • 2 tablespoon water

Pineapple filling

  • 1 ½ cups granulated sugar (300 grams)
  • cup all-purpose flour plus 1 tbsp (58 grams)
  • 4 large eggs
  • 1 large egg yolk
  • 2 cups pineapple juice (500 ml)
  • 1 tablespoon lime zest
  • ¼ cup lime juice (62 ml)
  • toasted coconut flakes for garnish


  • Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  • Make the coconut crust. Pulse the shredded coconut in a food processor until it becomes small crumbs. Beat together the coconut with all-purpose flour, softened butter, sugar, a pinch of salt, and water until well combined. Press the crust into the prepared baking sheet in an even layer. Bake for 15-17 minutes or until golden. Remove from the oven and let cool.
  • Make the pineapple filling. Whisk together sugar with flour, 4 eggs, 1 egg yolk, pineapple juice, lime zest, and lime juice. Pour the filling into the crust and bake for 30 minutes or until no longer runny in the center and the edges have set. Remove from the oven and cool completely.
  • Garnish the pineapple coconut bars with toasted coconut and cut them into 15 bars. Sprinkle with powdered sugar if desired.