Coconut Pineapple Bars Food

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 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; lightly grease a 13x9-inch baking pan.
• In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda.
• Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
• Reserve 1 cup crumb mixture for topping.
• Press remaining crumb mixture evenly into bottom of prepared pan.
• Bake for 10 minutes.
• In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in remaining 1 cup flour.
• Stir in pineapple.
• Spread mixture evenly over baked layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Let cool completely before cutting into squares.
• Garnish with toasted flaked coconut, if desired.

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with Bakers Joy or lightly grease and flour.
• In a large bowl combine the cake mix, oatmeal, butter, and egg until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press rest of crumb mixture in to bottom of pan.
• In a medium bowl, mix flour, condensed milk, pineapple, and nutmeg.
• Mix well.
• Pour over crust.
• In a medium bowl combine chopped nuts, coconut and white chips and reserved crumb mixture.
• Mix well.
• Sprinkle evenly over filling.
• Bake for 35-40 minutes or until golden brown.
• Cool completely.
• Cut in bars.
• Store in refrigerator.

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

COCONUT PINEAPPLE

Steps:

• Blend 10 to 15 seconds and serve.

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.

PINEAPPLE MACAROON BARS

Steps:

• Preheat oven to 350 degrees.
• Stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (Don't let the butter get too warm.).
• Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
• Bake for 15 minutes, then remove pan from oven and let it cool some.
• In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
• Add pineapple and egg yolks and stir.
• Cook and stir over medium heat until the mixture gets thick and boils slightly.
• Remove from heat and spread on top of the baked crust.
• If you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. Otherwise, do it after.
• In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
• Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
• Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
• Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
• Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
• Store in a covered container.

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.

PINEAPPLE BARS

Steps:

• Pineapple Filling:
• Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
• Cook until thickened, cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Cream together shortening and sugar thoroughly.
• Stir in flour, baking soda and salt.
• Mix in rolled oats.
• Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
• Spread with cooled filling.
• Top with remaining crumb mixture, patting lightly.
• Bake 25 to 30 minutes, or until lightly browned.
• While warm cut into bars and remove from pan.

PINEAPPLE COCONUT DREAM BARS

Steps:

• CRUST:.
• In a large bowl, combine cake mix and melted butter.
• Using a wooden spoon, mix until well blended.
• Press firmly into greased 13x9 pan.
• Bake for 12-15 minutes or until light golden.
• Cool 10 minutes.
• TOPPING:.
• Spread well drained pineapple, I usually dump cans onto paper towel on top of newspaers.to be sure I get them as dry as possible.I reserve the fruit juice in ice cube trays.makes a lovely ice cube for iced tea.
• In a large mixer bowl, beat eggs and sugar till blended.
• Add melted butter and vanilla.Mix well.
• Stir in coconut and spread over pineapple.
• Bake for 30-40 minutes or until set and golden.
• Cool completely in pan on a wire rack.
• Cut 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.