Seriously Good Amish Pineapple Bars
Seriously Good Amish Pineapple Bars feature a moist, pineapple and coconut cake that is topped with a rich cream cheese frosting. If you love tropical desserts, then you have to try these amazing dessert bars.
For added texture, top these pineapple cake bars with chopped walnuts and coconut flakes. These pineapple bars are like a vacation for your taste buds! The entire dessert is infused with pineapple and coconut. This recipe uses coconut extract, crushed pineapple, and toasted coconut to boost the flavor. Lemon juice and lemon zest really brighten up the taste of this dessert.
For a sweet treat that tastes like a tropical getaway, look no further than these Seriously Good Amish Pineapple Bars. No matter the season, this easy dessert recipe will be a hit. Take these bars to a church potluck and everyone will be asking you for the recipe! Everyone will be telling you how "seriously good" these sweet pineapple bars taste.
Ingredients
- 1 lemon
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 teaspoon coconut extract
- 2 1/2 cup flour
- 1 3/4 cup sugar
- 1/2 teaspoon slat
- 1/2 teaspoon baking soda
- 1 (20-ounce) can crushed pineapple, undrained and divided
- 1 cup chopped walnuts
- 1 cup unsweetened coconut flakes
- 1/2 cup butter at room temperature
- 4 ounce cream cheese at room temperature
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 3 cup powdered sugar
For even more easy Amish recipes, check out our collection of19 Amish Food Recipes
Instructions
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Preheat oven to 350 degrees F. Spray an 11 x 17-inch rimmed sheet pan with cooking spray.
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Remove zest of a lemon and set aside. Squeeze juice into a small bowl and set aside.
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In a large bowl, combine flour, sugar, salt, and baking soda and toss to mix well.
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In an electric mixer bowl, combine oil, eggs, and coconut extract and mix briefly. Add 2 tablespoons of the lemon juice and 1 teaspoon of the zest, reserving the rest for the frosting. With the machine running, add dry ingredients and blend well. Scrape down the bowl to incorporate all dry ingredients.
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Set aside 3 tablespoons of the crushed pineapple with its juice and reserve for the frosting. Add the remainder of the pineapple and juice to the batter and mix briefly. Place batter into the sheet pan and smooth evenly. Bake for 25 to 30 minutes until the center tests done. Cool on a wire rack.
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While the cake cools, place nuts and coconut flakes in a wide skillet over medium-low heat. Toast about 4 minutes until fragrant and very lightly browned, tossing and shaking the pan frequently.
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Place softened butter and cream cheese in a mixer bowl and blend until smooth. Add vanilla, coconut extract, remaining lemon juice and zest, and the reserved 3 tablespoons of pineapple and juice. With machine running, gradually add powdered sugar until it reaches spreading consistency. Spread over the cake and sprinkle with the toasted nuts and coconut. Cut into bars or squares to serve.