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Pineapple Coconut Custard Bars

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4.1 from 75 reviews

Pineapple Coconut Custard Bars are an elegant, layered dessert featuring a buttery yellow cake base, a tangy-sweet thickened pineapple curd center, and a lightly caramelized coconut-vanilla custard topping. These bars offer tropical flavors and a silky texture, perfect for dessert platters, brunch, or gifting. Baked until golden and cooled for clean slicing, they can be served chilled for a firmer custard or at room temperature for a softer texture.

Ingredients

Scale

Base Layer

  • 1 box yellow cake mix
  • ½ cup unsalted butter, melted
  • 1 egg

Pineapple Custard Layer

  • 1 (20 oz) can crushed pineapple, undrained
  • ½ cup granulated sugar
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract

Coconut Topping

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • ½ cup chopped nuts (optional, pecans or macadamia preferred)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure clean slicing after baking.
  2. Make the Base Layer: In a mixing bowl, combine the yellow cake mix, melted unsalted butter, and one egg until you have a thick batter. Press this mixture evenly into the bottom of the prepared baking pan to form the base layer.
  3. Cook the Pineapple Layer: In a saucepan over medium heat, mix the undrained crushed pineapple, granulated sugar, cornstarch, and vanilla extract. Stir continuously and cook the mixture until it thickens, about 5 minutes. Once thickened, spread this pineapple curd evenly over the cake base in the pan.
  4. Make the Coconut Custard Topping: In a bowl, whisk together the melted butter, granulated sugar, beaten eggs, vanilla extract, shredded coconut, and optional chopped nuts until fully combined. Gently spread this coconut custard mixture evenly over the pineapple layer in the pan.
  5. Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes, or until the top is golden brown and the edges are bubbly.
  6. Cool + Slice: Allow the bars to cool completely in the pan to set the custard for clean slicing. For best texture, chill the bars in the refrigerator for at least 1 hour before cutting into 12 bars and serving.

Notes

  • Serve chilled for a firmer custard texture, or at room temperature for a softer, creamier feel.
  • Use macadamia nuts instead of pecans for a more pronounced tropical flavor.
  • Substitute coconut extract for vanilla extract in the topping to deepen the coconut aroma.
  • Dust the finished bars lightly with powdered sugar before serving for an elegant presentation.

Find it online: https://yumfoodusa.com/pineapple-coconut-custard-bars/