Coconut Cherry Pineapple Blondies blend the flavors of Pineapple Upside Down Cake with tropical flare!
I’ve been doing food demos and you get to keep the leftover product. In my case, all those display cans of pineapple and bags of coconut add up.
Luckily I love both! But not both every day!
So I’m on a tropical kick to see what I can come up with for the dessert first.
Snack bars are easy and fun to make. I used a blondie recipe. The texture is a cross between a brownie and a cookie. Soft yet chewy.
Well drained pineapple cuts the sweetness a bit.
Toasted coconut adds a bit of crunch and looks so cool too!
Coconut Cherry Pineapple Blondies
Ingredients
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted plus 2 tablespoons to grease foil
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup chopped dark cherries
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Instructions
- Line an 8x8-inch baking pan with foil. Allow a few inches to hang off the ends. Brush foil with melted butter or shortening. Set aside.
- Mix together flour, baking powder and salt.
- In a separate bowl, cream together butter and sugars. Add egg. Add to dry mixture.
- Spread dough evenly over bottom of the pan. Dot with cherry pieces. Use a knife to swirl into dough.
- Bake at 350 for about 30 minutes until an inserted toothpick comes out clean.
- Allow pan to cool about 10 to 15 minutes before removing blondies with foil intact. Lift foil by overlap "handles" and set on rack to finish cooling.
- Cut cooled blondies into desired sizes.
- Top with crushed pineapple, toasted coconut. Add cherry half if desired.
Food for Thought… What’s your favorite pineapple and coconut combo? I’d love to hear your ideas in a comment below!
