Back to Pineapple Coconut Squares

Print Options


Card Sizes

Pineapple Coconut Squares Recipe

Pineapple Coconut Squares Recipe

"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:16 servings


  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 tablespoon butter, melted
  • 1 cup sugar
  • 2 eggs
  • 2 cups flaked coconut


  • 1. 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.
  • 2. 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. Yield: 16 servings.

Nutritional Facts

One serving equals 192 calories, 7 g fat (5 g saturated fat), 46 mg cholesterol, 79 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Pineapple Coconut Squares

Sort By :
Reviewed Mar. 13, 2013

"Too many calories per serving"

Reviewed Aug. 11, 2012

"The top of these bars completely crumbled and came off when cutting. They are very tasty, but they don't resemble the picture. The picture looks like coconut was sprinkled on top after they came out of the oven."

Reviewed Apr. 26, 2011

"doubled this and it turned out great. i would make it again."

Reviewed Jan. 6, 2011

"Very yummy!!"

Reviewed Nov. 11, 2010

"Quick and easy to make. We cut the sugar for the topping in half and had no trouble with the squares holding together. After baking we dusted the top lightly with cinnamon, which made a big difference in our overall satisfaction with this dessert."

Reviewed Nov. 2, 2010

"This topping and base does not hold together. To correct the topping, try folding the pineapple into the coconut topping. Double the butter in the shortbread base to prevent crumbling. Also, my family & I found the amount of coconut overwhelming - cut back to 1/2 cup. With these alterations, it might be worth making again."

Reviewed May. 24, 2010

"This was most peculiar...It doesn't hold itself together very well (tends to crumble)."

Reviewed Apr. 16, 2010

"this was very GOOD"

Reviewed Jan. 24, 2010

"It was quick and easy. My family, who usually does not like anything that is not chocolate - loved this."

Loading Image