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Pineapple Coconut Bars

Rated as 3.8 out of 5 Stars

"Pineapple and coconut make this a special tropical treat. Serve them at your next luau"
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Ingredients

servings 109
Original recipe yields 24 servings (2 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
  2. 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.
  3. Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

Nutrition Facts


Per Serving: 109 calories; 5.4 14.7 1.1 16 79 Full nutrition

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Reviews

Read all reviews 22
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Don't give a recipe a bad review when you jack it up with your own substitutions!!! I have made this several times as written and they turn out great with requests for the recipe ...

Most helpful critical review

I didn't like this recipe.

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Don't give a recipe a bad review when you jack it up with your own substitutions!!! I have made this several times as written and they turn out great with requests for the recipe ...

I made a few changes. Drained crushed pineapple ( I put in the big can of crushed pineapple ) & baked it in a 13 x 9. It came out really good...dense and moist. You might want to serve warm with...

I tripled this recipe for a dessert for a Jamaican party. I used 2 -20 oz cans of drained crushed pineapple. I baked it in a very large sheet cake pan. I saved some of the pineapple juice and ...

I rated this four stars only because I made a few changes: I doubled the recipe and used 1/2 cup shortening and 1/2 cup butter; I used vanilla-NOT rum-and with the absence of coconut, used oats....

I didn't like this recipe.

really good. I added extra pineapple to make them even chewier.

I made this dish for a graduation party and it was a rave! People loved the light, refreshing taste on a warm summer day. I would certainly top it with vanilla bean ice cream next time I serve i...

It was way too sweet for us. But I used coconut oil and it worked good, just need to reduce the sugar in the recipe next time.

Very good and I will no doubt make this again...I served it with vanilla ice cream, rum sauce, and chopped nuts...next time I will add nuts to the cake batter...macadamia or pecans...Mmmmmm