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

Gallery

Recipe Summary

Servings:
24
Yield:
2 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.

    Advertisement
  • 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.

Nutrition Facts

109 calories; protein 1.1g 2% DV; carbohydrates 14.7g 5% DV; fat 5.4g 8% DV; cholesterol 15.5mg 5% DV; sodium 78.8mg 3% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2012
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... Read More
(60)

Most helpful critical review

Rating: 1 stars
02/23/2004
I didn't like this recipe. Read More
(10)
31 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
04/09/2012
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... Read More
(60)
Rating: 4 stars
07/26/2006
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 vanilla ice cream. Yum. AND I doubled the batch. The picture looks good right? That is the 1st photo I have submitted. Read More
(49)
Rating: 5 stars
09/21/2007
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 mixed it with powdered sugar and piped it over the bars like a strudel effect. There were only crumbs left. I agree that vanilla ice cream would be wonderful with the bars and macadamia nuts might be good in them as well. Read More
(36)
Advertisement
Rating: 1 stars
02/23/2004
I didn't like this recipe. Read More
(10)
Rating: 4 stars
04/19/2010
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. The pineapple was in chunks so I chopped them smaller to make 2 cups (Resembling more of pineapple bits). Since I made a 9x13 pan it had to bake 30-50 minutes. It was very moist very pine-apply (I used Dole) and very yummy! Everyone loved it! Read More
(10)
Rating: 5 stars
06/16/2010
really good. I added extra pineapple to make them even chewier. Read More
(8)
Advertisement
Rating: 5 stars
07/13/2009
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 it in a smaller setting. Read More
(8)
Rating: 3 stars
08/03/2009
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. Read More
(6)
Rating: 5 stars
05/07/2010
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 Read More
(4)