Caribbean Bars
I have always been a huge fan of pineapple and candied cherries, so these classic Caribbean Bars have always been one of those old-fashioned dessert squares that feel special to me. This recipe originally belonged to my grandmother and came from her Company’s Coming cookbook by Jean Paré. Over the years, many versions of pineapple coconut bars have appeared online, but this is one of the early classic versions, and it still has that nostalgic homemade flavour people love.
These Caribbean Bars are sweet, chewy, buttery, and full of tropical flavour from crushed pineapple, coconut, candied cherries, and a soft rum-flavoured icing. They are especially perfect for Christmas baking trays, holiday dessert platters, cookie exchanges, and festive squares, but they are honestly delicious any time of year. If you love old-fashioned dessert bars, pineapple coconut squares, or vintage Christmas baking recipes, this is a classic recipe worth keeping.
Short Description of the Recipe
These classic Caribbean Bars are sweet, chewy pineapple coconut dessert squares with a buttery bottom layer, candied cherries, and a soft rum-flavoured icing. They have that old-fashioned Christmas baking feel, but the tropical pineapple and coconut flavour makes them good any time of year.
Why It’s Good
This recipe is good because it has a little bit of everything. The bottom layer is buttery and simple, almost like a soft shortbread crust, while the top layer bakes up chewy, sweet, and full of pineapple, coconut, and cherry pieces. The icing adds a nice finish without being too fancy.
I also like that this is an easy vintage dessert bar recipe. You do not need complicated steps or special equipment. Just mix, press, bake, frost, and cut. The pineapple needs to be drained well, and saving the juice for the icing gives the bars a little extra flavour. Small details like that make a difference.
When to Serve It
Caribbean Bars are perfect for Christmas baking trays, holiday dessert platters, cookie exchanges, potlucks, afternoon tea, or family gatherings. They cut into small squares, so they are easy to serve with other cookies and bars.
They are especially nice during the holidays because the candied cherries give them a festive look, but they also work well in spring or summer when you want an easy pineapple coconut dessert. They are sweet, colourful, and very nostalgic.
This step-by-step photo shows classic Caribbean Bars before and after frosting. The baked pineapple coconut layer turns a beautiful golden brown, with bits of candied cherries and shredded coconut visible across the top. Once cooled, the bars are finished with a smooth pineapple rum icing that spreads easily over the chewy tropical filling.
These old-fashioned pineapple coconut bars are the kind of vintage dessert squares that look simple but taste so nostalgic. The first photo shows how the top layer should look when it is fully baked — golden, set, and lightly browned around the edges. The second photo shows the soft icing layer added after cooling, which gives these Caribbean Bars their sweet holiday dessert finish.
Perfect for Christmas baking, cookie trays, potlucks, and family dessert tables, these Caribbean Bars are a classic homemade square with pineapple, coconut, candied cherries, and a creamy icing.
Tips and Tricks
Make sure to drain the crushed pineapple well before adding it to the filling. If there is too much liquid, the pineapple coconut layer may take longer to set. I like to press the pineapple gently with a spoon and save the juice for the icing.
The bottom layer should be packed firmly into the pan so it bakes into a nice buttery base. It does not have to look perfect. Just press it evenly into the corners.
Bake the top layer until it is set and medium golden brown. You should see the coconut lightly toasted on top and the edges looking a little deeper in colour. That is a good sign.
Let the bars cool before adding the icing. If the bars are still warm, the icing can melt and slide around. It still tastes good, but it will not cut as neatly.
For cleaner squares, let the icing set fully before slicing. A small sharp knife works best, and wiping the knife between cuts helps if you want neat Christmas dessert tray squares.
Ingredient Notes
Crushed pineapple gives these Caribbean Bars their sweet tropical flavour. Use canned crushed pineapple and drain it well. Save the pineapple juice because it adds nice flavour to the icing.
Shredded coconut gives the bars that chewy old-fashioned dessert square texture. Sweetened coconut works well if you like a sweeter bar.
Candied cherries add colour, sweetness, and that classic vintage Christmas baking look. They are part of what makes these pineapple coconut bars feel festive and nostalgic.
Rum flavouring gives the bars a warm bakery-style flavour, but it is not essential. If you cannot find rum flavouring, you can leave it out and the recipe will still work.
The icing sugar, butter, and pineapple juice make a simple soft icing. Add the pineapple juice slowly so the icing does not become too thin.
Variations
For a more festive Christmas version, use a mix of red and green candied cherries. It makes the bars look colourful on a holiday baking tray.
If you prefer a stronger coconut flavour, you can lightly toast a little extra coconut and sprinkle it over the icing before it sets.
For a no-rum version, simply leave out the rum flavouring. The pineapple, coconut, and candied cherries still give the bars lots of flavour.
You can also cut these into larger dessert bars instead of 36 small squares, but they are quite sweet, so the smaller pieces are nice for cookie exchanges and mixed dessert platters.
Storage Tips
Store Caribbean Bars in an airtight container once the icing has set. They can be kept at room temperature for a short time, but I prefer storing them in the refrigerator so the icing stays firm and the bars cut nicely.
For best texture, place parchment paper between layers if stacking them. This helps keep the icing from sticking.
These pineapple coconut dessert squares are a good make-ahead recipe for Christmas baking, potlucks, and holiday trays because they hold their shape well after chilling.
Let refrigerated bars sit at room temperature for a few minutes before serving if you want the icing and filling to soften slightly.
Caribbean Bars
Equipment
- 9 x 9-inch baking pan
- Mixing bowls
- Measuring cups and spoons
- Fork or pastry cutter, for crumbling the bottom layer
- Wooden spoon or spatula
- Small bowl, for icing
- Hand mixer or whisk, for icing
- Cooling rack
- Sharp knife, for cutting into squares
- Parchment paper, optional for easier lifting and slicing
Ingredients
Bottom Layer
- ½ cup butter softened
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
Pineapple Coconut Layer
- 2 eggs
- 1 cup brown sugar
- ½ cup pineapple crushed and drained
- 1 cup coconut shredded
- ⅓ cup candied cherries chopped
- 1 teaspoon rum flavouring optional
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
Rum Pineapple Icing
- 1 ½ cups icing sugar
- 3 tablespoons butter softened
- ½ teaspoon rum flavouring optional
- 1 ½ tablespoons pineapple juice reserved from the drained pineapple
Instructions
Prepare the Bottom Layer
- Preheat the oven to 350°F.
- In a medium bowl, crumble the butter, granulated sugar, and flour together until well combined. Press the mixture firmly into an ungreased 9 x 9-inch baking pan.
- Bake for 15 minutes.
Prepare the Pineapple Coconut Layer
- While the bottom layer is baking, lightly beat the eggs in a mixing bowl. Add the brown sugar, drained crushed pineapple, coconut, candied cherries, rum flavouring, flour, and baking powder. Stir until well combined.
- Spread the pineapple coconut mixture evenly over the baked bottom layer.
- Return the pan to the oven and bake at 350°F for 25 to 30 minutes, or until the top is set and medium golden brown.
- Remove from the oven and let cool before icing.
Make the Icing
- In a bowl, combine the icing sugar, softened butter, rum flavouring, and reserved pineapple juice. Beat until smooth. If the icing is too stiff, add a little more pineapple juice, a few drops at a time, until it reaches a spreadable consistency.
- Spread the icing over the cooled bars. Allow the icing to set before cutting into 36 squares.
Notes
Recipe Notes
- Drain the crushed pineapple well before adding it to the pineapple coconut filling.
- Save the drained pineapple juice to use in the icing.
- Press the bottom layer firmly into the pan so the bars hold together well.
- The bottom layer has a buttery shortbread-style texture.
- Bake the top layer until it is set in the centre and medium golden brown.
- The coconut should look lightly toasted when the bars are done.
- Let the bars cool completely before adding the icing.
- Do not ice the bars while they are warm, or the icing may melt and become too thin.
- Rum flavouring adds a classic tropical flavour, but it is optional.
- If rum flavouring is hard to find, these Caribbean Bars still work without it.
- Candied cherries give these old-fashioned dessert bars their pretty holiday colour.
- Red and green candied cherries are especially nice for Christmas baking trays.
- Cut into 36 small squares because these pineapple coconut bars are sweet and rich.
- Let the icing set before slicing for cleaner dessert squares.
- Store in an airtight container.
- Refrigerate if you want the icing to stay firm and the bars to hold their shape.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.