Oh, you’re in for a treat! These Easy Pineapple Coconut Squares have been my go-to dessert for years—the perfect blend of tropical flavors with minimal effort. I discovered this recipe when I needed something quick for a last-minute potluck, and wow, did it save the day!
The magic happens when sweet pineapple meets toasty coconut on a buttery shortbread crust. After testing multiple versions (my neighbors became very willing taste testers), I perfected the balance—not too sweet, with just the right chew from the coconut. What I love most? You probably have most ingredients in your pantry right now. In under an hour, you’ll have a dessert that tastes like a vacation in every bite!
Why You’ll Love These Easy Pineapple Coconut Squares
Trust me, these squares will become your new dessert obsession—here’s why:
- Weeknight magic: From bowl to oven in 15 minutes flat (I’ve timed it while chasing my toddler around the kitchen!)
- Sunshine in every bite: That pineapple-coconut combo instantly transports me to a beach, even when I’m stuck doing dishes
- Crowd-pleaser: My book club fights over the last piece—it’s the only recipe where I’ve seen lawyers and yoga teachers nearly come to blows
- No-fuss beauty: The golden top looks fancy, but it’s just the coconut getting happily toasted all on its own
- Secret weapon: Stays moist for days (not that it ever lasts that long in my house!)
Seriously, these squares are like a tropical vacation you can eat in your pajamas. What’s not to love?
Ingredients for Easy Pineapple Coconut Squares
Gather these simple ingredients—I bet you have most already! The beauty of this recipe lies in its pantry-friendly nature. Just make sure your crushed pineapple is well-drained (I squeeze it in my hands over the sink) and your butter’s properly melted (but not scorched—learned that the hard way!). Here’s what you’ll need:
- 1 cup all-purpose flour (spooned and leveled—no packing!)
- 1/2 cup butter, melted and slightly cooled (I use salted, but unsalted works too)
- 1/4 cup granulated sugar (for that perfect crust sweetness)
- 1 can (8 oz) crushed pineapple, very well drained (about 1/2 cup after draining)
- 1 cup shredded coconut (sweetened or unsweetened—I prefer sweetened for extra tropical vibes)
- 2 large eggs, room temperature (they blend better this way)
- 1/2 cup packed brown sugar (dark or light—your choice!)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
How to Make Easy Pineapple Coconut Squares
Okay, let’s get baking! These squares come together in three simple steps—just wait until you smell that tropical goodness filling your kitchen. I’ll walk you through each part like we’re baking together (virtual aprons on!).
Step 1: Prepare the Crust
First, preheat that oven to 350°F (175°C)—trust me, you don’t want to forget this like I did once (hello, impatient dough waiting!). Grab your 8×8 inch pan and give it a good greasing—I use butter wrappers for this because grandma taught me to waste nothing.
Now, the fun part: in a medium bowl, mix together the flour, melted butter (cooled just enough so it won’t cook the eggs later), and granulated sugar. It’ll look crumbly at first, but keep stirring until it comes together like damp sand. Press this evenly into your pan—I use the bottom of a measuring cup to really pack it down. Pop it in the oven for 15 minutes until it’s just starting to turn golden at the edges. Your kitchen should smell like shortbread cookies right about now!
Step 2: Make the Pineapple Coconut Filling
While the crust bakes, let’s whip up that dreamy tropical topping. In another bowl (I use the same one to save dishes—just wipe it out first), beat the eggs lightly. Then stir in your well-drained pineapple (squeeze out every last drop of juice with your hands—this prevents sogginess), coconut, brown sugar, and vanilla. The mixture will be thick and gloppy—that’s perfect!
When the crust is ready, pour this golden goodness right over the top and spread it evenly. I like to sprinkle a tiny bit of extra coconut on top here—it toasts up beautifully and looks so pretty. Don’t worry if it seems liquidy; those eggs will set up perfectly in the oven.
Step 3: Bake and Cool
Back into the oven it goes for 25 minutes. You’ll know it’s done when the edges are deep golden and the center barely jiggles (like a firm Jell-O). This is the hardest part—you MUST let it cool completely before cutting! I stick mine in the fridge for at least an hour because I’m impatient, but room temperature works too if you can wait.
Pro tip: Run a knife under hot water and dry it before cutting for super clean squares. The contrast of that crisp crust against the chewy coconut-pineapple layer? Absolute perfection. Now try not to eat the whole pan in one sitting—I dare you!
Tips for Perfect Easy Pineapple Coconut Squares
After making these dozens of times (and yes, a few disasters along the way), here are my foolproof secrets for pineapple coconut square perfection:
- Drain that pineapple like your life depends on it! I press mine between paper towels—wet filling means soggy bottoms, and nobody wants that.
- Room temp eggs are non-negotiable. Cold eggs make the filling separate. If you forgot to take them out early, just pop them in warm water for 5 minutes.
- Brown your butter for next-level flavor. Just melt it until it smells nutty and golden—transforms the whole dessert!
- Cut cold, serve warm. Refrigerate before slicing, then warm slightly before serving so the coconut gets extra aromatic.
Follow these tips, and you’ll get bakery-worthy results every single time—pinky promise!
Ingredient Substitutions & Variations
One of the best things about these squares is how easily you can tweak them to suit your taste or pantry! Here are my favorite twists on the classic:
- Gluten-free friends: Swap the all-purpose flour for a 1:1 gluten-free blend—it works like a charm. I’ve even used almond flour when I was in a pinch (just reduce the butter by 1 tablespoon).
- Coconut lovers: Toast your shredded coconut first for an extra nutty flavor. I spread it on a baking sheet at 350°F for 5 minutes—watch closely, it burns fast!
- Pineapple alternatives: No canned pineapple? Crushed mango or peaches make delicious substitutes. Just keep that fruit-to-liquid ratio the same.
- Vegan option: Use coconut oil instead of butter and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). The texture changes slightly, but the tropical vibes stay strong!
The beauty of this recipe? It’s a canvas for your creativity—have fun with it!
Serving and Storing Easy Pineapple Coconut Squares
Here’s the fun part – eating them! I love these squares slightly warm so the coconut aroma really pops, but chilled is just as delicious. Store leftovers (if you have any!) in an airtight container at room temp for 2 days or refrigerate for up to 5 days. Pro tip: They actually get better on day two as the flavors meld – if you can resist that long!
Nutritional Information for Easy Pineapple Coconut Squares
Let’s be real—these are treats, not health food! But since we all like to know what we’re eating, here’s the scoop: Each square comes in at about 180 calories, with 9g of that heavenly butter fat. They’ve got 12g sugar (mostly from the natural pineapple sweetness) and 2g protein from the eggs. Remember, these are estimates—your exact numbers will vary based on your specific ingredients. My philosophy? Life’s too short not to enjoy dessert, especially when it tastes like tropical sunshine!
FAQs About Easy Pineapple Coconut Squares
Q1. Can I use fresh pineapple instead of canned?
Fresh pineapple works, but you’ll need to chop it very finely (I pulse mine in the food processor) and drain excess juice thoroughly. Canned crushed pineapple gives more consistent results because it’s already the perfect texture and sweetness level—just don’t skip the draining step!
Q2. How long do these squares stay fresh?
They keep beautifully! At room temperature, they’re good for 2 days in an airtight container. In the fridge, they’ll last up to 5 days (if they don’t get eaten first!). You can also freeze them for up to 3 months—just thaw overnight in the fridge.
Q3. Can I make these ahead for a party?
Absolutely! These actually taste better the next day as the flavors develop. Bake them the night before, cool completely, then refrigerate until party time. I often make a double batch—one for now, one for later (or for sneaky midnight snacks!).
Q4. My squares came out too wet—what happened?
This usually means the pineapple wasn’t drained well enough or the eggs were too cold. Next time, squeeze the pineapple in a clean towel and use room temp eggs. If it happens again, bake 5 minutes longer—they’ll still taste delicious!
Alright, my fellow dessert lovers – it’s your turn now! Whip up these Easy Pineapple Coconut Squares and let me know how they turn out. Did your family fight over the last piece like mine does? Maybe you added your own twist with toasted coconut or a drizzle of chocolate? I’m dying to hear all about your tropical baking adventures in the comments below!
Don’t forget to snap a photo of your golden, coconut-topped masterpiece before it disappears (trust me, it happens fast). This recipe has brought so much joy to my kitchen, and I can’t wait for it to do the same in yours. Happy baking, friends!
Print
Easy Pineapple Coconut Squares – 1 Irresistible Tropical Dessert
- Total Time: 50 mins
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
A simple and delicious dessert combining pineapple and coconut flavors in easy-to-make squares.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1 can (8 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 2 eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- Mix flour, melted butter, and granulated sugar in a bowl. Press into the prepared pan.
- Bake for 15 minutes until lightly golden.
- In another bowl, combine pineapple, coconut, eggs, brown sugar, and vanilla. Spread over the baked crust.
- Bake for 25 minutes until set.
- Cool completely before cutting into squares.
Notes
- Store in an airtight container for up to 3 days.
- Can be served warm or chilled.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: easy pineapple coconut squares, pineapple dessert, coconut squares, easy dessert recipe