1/4 cup toasted coconut flakes
Fresh pineapple slices (optional)
Instructions:
Prepare the Crust:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Make the Crust:
In a medium bowl, combine the flour, sugar, and salt.
Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 15-20 minutes, or until lightly golden. Set aside to cool.
Prepare the Filling:
Mix the Filling:
In a large bowl, whisk together the eggs and sugar until smooth.
Add the flour, baking powder, salt, and vanilla extract, and mix until well combined.
Fold in the drained crushed pineapple and shredded coconut.
Bake the Bars:
Pour the filling over the pre-baked crust and spread it out evenly.
Bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
Allow the bars to cool completely before frosting.
Prepare the Creamy Frosting:
Make the Frosting:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Mix in the vanilla extract and reserved pineapple juice until well combined.
Frost the Bars:
Once the bars are completely cooled, spread the creamy frosting evenly over the top.
Garnish and Serve:
Garnish:
Sprinkle the toasted coconut flakes over the frosting.
Optional: Add fresh pineapple slices as a decorative touch.
Cut and Serve:
Cut the bars into squares and serve.
These bars can be stored in the refrigerator for up to 3 days
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