CakesCaribbeanEasy

Pineapple Coconut Cake Bars

Name: Pineapple Coconut Cake Bars
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 12 servings
Cuisine: Caribbean
Ingredients: ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature; 1¾ cups (220 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) salt; 1 can (20 oz) (567 g) canned crushed pineapple with juice, undrained; ¾ cup (60 g) unsweetened shredded coconut; 1 tsp (5 ml) vanilla extract; ½ cup (45 g) unsweetened shredded coconut; ¼ cup (55 g) unsalted butter, melted; ¼ cup (50 g) granulated sugar

From the MyKitchenBank Kitchen

Tropical pineapple and coconut cake baked in one sheet and topped with a coconut streusel. These moist, tender bars are easy to make and bring Caribbean flavors to your dessert table. Perfect for potlucks, picnics, or whenever you crave something sunny and sweet.

Prep: 15 min
Cook: 33 min
Wait: 1 hr
Total: 1 hr 48 min
Makes: 12 bars (from 9×13-inch pan)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Have all ingredients at room temperature
Prepare a 9×13-inch baking pan by greasing or lining with parchment paper for easy removal
Read through all instructions before beginning

1
Cream butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3–4 minutes until the mixture is pale, fluffy, and noticeably lighter in color.
- This process incorporates air into the batter, creating a tender crumb.
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Ready when: mixture is pale and fluffy
Tip: Beating well incorporates air and creates a tender cake. If your butter is cold, the beating may take longer and be less effective.
2
Add eggs one at a time
- Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next, about 30 seconds per egg.
- The mixture may look slightly curdled at first but will smooth out completely.
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Ready when: mixture is smooth and emulsified
3
Whisk dry ingredients
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed with no lumps.
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Ready when: no lumps visible
4
Alternate wet and dry ingredients
- Add the dry ingredients and pineapple with juice to the butter mixture in alternating additions: start with 1/3 of the dry mixture, then 1/2 of the pineapple with its juice, then another 1/3 of the dry, then the remaining pineapple, and finally the last 1/3 of the dry.
- Mix on low speed until just combined, about 1 minute total.
- Do not overmix.
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Ready when: no streaks of flour visible
Tip: Overmixing develops gluten and makes the cake dense and tough. Stop mixing as soon as no flour streaks remain.
5
Fold in coconut and vanilla
- With a rubber spatula, gently fold in the shredded coconut and vanilla extract until evenly distributed.
- A few small lumps are okay.
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Ready when: coconut is evenly distributed throughout
Tip: Folding instead of mixing keeps the batter tender and maintains the air you've incorporated.
6
Spread batter in pan
- Pour the batter into the prepared 9×13-inch pan and spread it into an even layer using a spatula or the back of a spoon.
- This ensures even baking throughout.
7
Make and add topping
- In a small bowl, stir together the 1/2 cup shredded coconut, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
- Sprinkle it evenly over the batter in the pan.
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Ready when: topping is evenly distributed
8
Bake until goldenOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The edges should be lightly caramelized.
- If the top browns too quickly, loosely tent with foil.
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Ready when: golden brown top and toothpick comes out clean or with just moist crumbs
Tip: Tenting with foil prevents overbrowning if your oven runs hot or your pan is in a dark spot.
9
Cool in pan
- Allow the bars to cool completely in the pan on a wire rack, about 1 hour.
- The bars will continue to set and firm up as they cool, making them easier to cut cleanly.
10
Cut into bars
- Once fully cooled, run a thin knife around the edges to loosen the bars from the pan.
- If you used parchment paper, lift the entire cake out using the overhang, then cut into 12–16 bars of equal size using a sharp knife.
- Wiping the blade clean between cuts helps create clean, neat edges.

Good to know

Tips

For the most tender cake, avoid overmixing the batter once dry ingredients are added. Mix only until no streaks of flour remain.
Use canned pineapple packed in juice, not syrup, for cleaner tropical flavor and less cloying sweetness.
If you have time, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before using. This deepens the coconut flavor to almost nutty.
These bars actually taste better after a day as flavors meld. Store in an airtight container and serve at room temperature or slightly warmed.

Make ahead

Yes. You can prepare the batter up to 12 hours ahead and refrigerate it covered. Let it come to room temperature for 30 minutes before baking.

Storage & reheating

Store in an airtight container at room temperature for up to 4 days, or refrigerated for up to 1 week. Freeze for up to 3 months in an airtight container or freezer bag. Thaw at room temperature for 1–2 hours before serving. Individual bars can be microwaved for 20–30 seconds to warm.

Substitutions

granulated sugar → brown sugar. Use 1 cup (200g) packed brown sugar for deeper caramel flavor. The bars will be slightly moister.
canned crushed pineapple with juice → fresh pineapple juice (1 cup / 240ml) plus 3/4 cup (180g) crushed fresh pineapple, cooked down and cooled. Fresh pineapple offers brighter flavor. Cook down the pineapple to reduce excess moisture before adding.
unsweetened shredded coconut → sweetened shredded coconut. If using sweetened coconut, reduce sugar in the batter by 1/4 cup to avoid over-sweetening.
unsalted butter → refined coconut oil. Use equal amount of refined coconut oil for a different texture and more coconut-forward flavor.