Ingredients:
For the Crust and Topping:
Pinch of salt
1 1/2 cups all-purpose flour
3/4 cup cold butter, cubed
1/2 cup sugar
For the Filling:
Pinch of salt
2 large eggs
1/2 cup flour
1 cup sugar
16 oz can crushed pineapple
1/2 cup sour cream
For the Icing:
1 teaspoon coconut extract
1 cup powdered sugar
2 tablespoons half and half
Instructions:
Preheat the oven to 350 degrees
In a bowl, mix together the flour, sugar, and a pinch of salt for the crust mixture.
Until the mixture is crumbly, cut in the chilled butter. Save 1 cup of this mixture for another time.
Press the remaining crust mixture into the bottom of a well-greased 9×13-inch baking dish.
Bake the crust for 15 minutes, or until it is lightly golden.
In another bowl, blend together the eggs, flour, sugar, crushed pineapple, and sour cream until well combined.
Spread the filling mixture over the pre-baked crust in the baking dish.
Sprinkle the reserved crust mixture over the filling, creating a crumbled topping.
Bake for 1 hour, until the tops are browned and the filling is set.
Let the bars cool for ten to fifteen minutes.
In a separate bowl, beat together the coconut extract, powdered sugar, and half and half until smooth and well combined to make the icing.
Drizzle the coconut-infused icing over the cooled bars, adding more half and half if necessary to achieve the desired consistency.
Cut the bars into portions and present them.
Enjoy your Pineapple Cake Bars!