Pineapple Bars Supreme With Coconut Cream Frosting

Sharing is caring!

Sweet, tropical, and impossible to resist. These Pineapple Bars Supreme with a Coconut Cream Frosting are a true treat. With a buttery crust, bright pineapple flavor, and a light, creamy coconut topping, every bite delivers a taste of the islands.

this …

• Prep time: 15 minutes
• Bake time: Crust – 15 minutes / Bars – 30 minutes
• Chill time: 60 minutes (divided)
• Servings: 15 to 20 bars
• Prep level: Beginner +

Ingredient Notes & Swaps

• Pineapple: I use fresh chopped pineapple chunks for this recipe. Canned crushed pineapple works too (well-drained). Save the pineapple juice for future use.
• All-purpose flour: Swap with a 1:1 gluten-free blend if needed.
• Sugar: Granulated works best for the crust and pineapple filling. You can substitute coconut sugar or light brown sugar for a deeper flavor.
• Coconut cream: Using full-fat coconut cream gives the best frosting texture. You can use whipped topping (like Cool Whip) for a shortcut.
• Shredded coconut: Sweetened or unsweetened, both work. Toast it for extra flavor.

Step-by-Step Instructions

Preheat the oven to 350°F and lightly coat a jelly roll pan with cooking spray (or line with parchment paper). In a large bowl, beat flour, softened butter, 1 cup of sugar, vanilla extract, and salt on medium-low speed until the mixture forms coarse crumbs.

Press into the bottom of the baking pan and bake until lightly golden brown. Let cool to room temperature.

Make the filling: In a separate bowl, stir together the pineapple, the remaining sugar, cornstarch, lemon juice, and a pinch of salt (optional).

Spoon the pineapple filling over the crust. Bake for 25 to 30 minutes. Let cool to room temperature on a wire rack and then place in the fridge to chill while you make the coconut frosting.

Toast the coconut (optional): Spread 1 cup of the coconut flakes in an even layer on a baking sheet. Bake, stirring occasionally, until golden brown. Frosting: Beat the cream cheese and softened butter until smooth.

Mix in coconut cream, vanilla, and a pinch of salt. Gradually add in the powdered sugar, beating until creamy. Fold in the shredded coconut.

Spread over cooled bars. Chill briefly, top with toasted coconut (optional), slice, and serve.

Laura Belle’s Tips

1. For the best results, drain the pineapple well to avoid a soggy crust. Press out any extra juice if needed.
2. Use full-fat coconut cream for the richest, most stable frosting.
3. Let the bars cool completely before frosting so the coconut cream stays fluffy and doesn’t melt.
4. Toast the coconut for a deeper, nutty flavor and a pretty finish.
5. Chill before slicing for neater, bakery-style squares.

How & What To Serve With Pineapple Bars Supreme

Serve these bars cold or lightly chilled for the best texture. Cut into neat squares and garnish with an extra sprinkle of toasted coconut or a small pineapple wedge.

• They pair perfectly with fresh fruit like berries, mango, or extra pineapple slices for a light, refreshing side.
• For an extra indulgent treat, serve with a scoop of vanilla ice cream or whipped cream.
• Enjoy pineapple coconut bars with coffee, latte, or tea for an afternoon snack.
• Serve these bars or my pineapple upside down cake with a mock pina colada from House of Nash Eats for a fun, island-style vibe.

Continue to Content

Yield: 15 to 20 bars

Pineapple Bars Supreme With Coconut Cream Frosting

Print

Tropical Pineapple Bars Supreme with a buttery crust, sweet pineapple filling, and creamy coconut frosting. An easy, make-ahead dessert perfect for parties, potlucks, and summer gatherings.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

• 2 cups of all-purpose flour
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1+1/4 cup granulated sugar, divided
• 1/2 teaspoon salt, divided
• 4.5 cups chopped fresh pineapple or 40 ounces of canned crushed pineapple, well drained (2 – 20-ounce cans)
• 1/4 cup cornstarch
• The juice of 1 lemon (1.5-2 tablespoons)
• Frosting:
• 8 ounces of cream cheese, softened
• 1 stick unsalted butter at room temperature (1/2 cup)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons coconut cream
• 4 cups powdered sugar
• 1+1/2 cups sweetened coconut flakes

Instructions

1. Preheat oven to 350°F. Lightly spray a 10×15-inch jelly roll pan or a 9×13-inch pan with cooking spray or line it with parchment paper, leaving a 1-inch overhang on the sides of the pan for easy removal.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld electric mixer, mix flour, 3/4 cup softened butter, 1/4 cup sugar, 1 tsp vanilla extract, and 1/4 tsp salt on medium-low speed for 1 minute, or until the mixture forms coarse crumbs.
3. Press evenly into the bottom of the pan and bake for 10-15 minutes, or until lightly golden. Let it come to room temperature on a wire rack, about 15-20 minutes.
4. Meanwhile, toast 1 cup of the coconut flakes: Spread the flaked coconut in a thin, even layer on a baking sheet and bake in a preheated 350°F oven for 5-15 minutes, or until golden brown, stirring every so often. Set aside to cool.
5. In a separate bowl, stir together well-drained pineapple, the remaining cup of sugar, cornstarch, lemon juice, and the remaining 1/4 tsp salt. Mix until fully combined.
6. Spread the pineapple filling evenly over the cooled crust. 
7. Bake at 350°F for 25-30 minutes. 
8. Remove from the oven and cool to room temperature on a wire rack, about 15 minutes. Then, refrigerate until fully set and chilled, about 15 minutes. 
9. Frosting: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and cream cheese on low speed for 2-3 minutes, until smooth and creamy.
10. Mix in coconut cream, vanilla extract, and salt.
11. Gradually, add the powdered sugar, beating until creamy.
12. Fold in the remaining 1/2 cup of flaked coconut.
13. Spread over chilled bars. Chill for 15 minutes. Sprinkle toasted coconut over the top, slice, and serve. 

Notes

Recipe Notes

• Drain the pineapple well for the best results.
• For the richest frosting flavor, use full-fat coconut cream.
• Cool the bars completely before frosting.
• For a deeper, nutty flavor, toast the coconut flakes before sprinkling over the bars.
• Chill before slicing and serving.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 503Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 37mgSodium: 230mgCarbohydrates: 91gFiber: 1gSugar: 65gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest