Tropical Bars

  • 1½ c. plain flour
  • ½ c. powdered sugar
  • 6 T. cold butter cut into cubes
  • 1/3 c. canola oil
  • 4 eggs
  • 1½ c. granulated sugar
  • 1/3 c. lime juice
  • 1 tsp. baking powder
  • ¾ c. + ⅓ c. flaked coconut, divided
  • ½ c. dried pineapple, roughly chopped

Preheat the oven to 350° F and spray a 9 x 13-inch baking pan with cooking spray. Set aside.

Combine the flour, powdered sugar, butter, and canola oil in a large bowl and work with your fingers or a pastry blender until fine crumbs form. Press the mixture firmly into the bottom of the prepared baking pan. Bake in the preheated oven for 12 minutes or until lightly golden in color.

While the crust is baking, combine the eggs, granulated sugar, lime juice, baking powder, and ¾ cup of flaked coconut. Whisk until well-combined. When the crust is done in the oven, remove it and carefully pour the egg mixture over it and sprinkle the chopped dried pineapple evenly over the top. Return the baking pan to the oven for another 10 minutes.

Remove the baking pan from the oven, sprinkle the remaining ⅓ cup of flaked coconut over the top and return to the oven for another 10 minutes of baking or until the coconut is lightly browned and the filling is just set. Remove the baking pan from the oven and cool completely before cutting into squares.

  • Yields: 24 bars
  • Preparation Time: 40 minutes
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