Heavenly Pineapple Coconut Squares

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These Heavenly Pineapple Coconut Squares with a cake base, pineapple filling, and a coconut topping make this dessert irresistible! All these flavours go together so well and taste like a fruity tropical dream. The best part about this recipe is that it’s egg and dairy-free, perfect for those with allergies or if you’re vegan like me.

Stack of three pineapple coconut squares on a small white board.

The pineapple filling is not too sweet and is made with a mix of crushed pineapple and diced apples. (Did you notice that pineapple has the word apple in it) So clever, isn’t it? 😂

My grandma passed down this recipe, and it means a lot to me since it was one of the first desserts I remember making. Of course, the original recipe wasn’t vegan, but with a few substitutions, this version, might I say, tastes the same.

This recipe is always a family favourite in my house and disappears fast. I love making these to bring to potlucks and family gatherings. I guarantee these will be a hit; everyone will ask you for the recipe. 😉

Why You’ll Love This Recipe

Easy To Make. This recipe is a breeze to whip up by following my easy step-by-step photos below.

Bursting With Tropical Flavour. These squares are made of crushed pineapple, shredded coconut and zesty lime that will return you to the tropics.

Perfect For Potlucks Or Summer BBQs. They’re perfect for making ahead of time and are always a crowd-pleaser. You’ll have everybody saying how heavenly these taste.

Close up of pineapple coconut squares stacked 3 high on a white board.

Ingredient Notes

Margarine – I used Becel vegan margarine, and you can also use softened vegan butter. As for salted vs unsalted, I always have the salted versions of margarine and butter on hand, which I usually use in all my recipes.

Flour – I used regular all-purpose flour, which gives the best texture to our cake base.

Baking Powder – This ensures these bake up with a slight rise.

Vegan Egg Replacer – My favourite brand to use is PaneRiso which you would prepare according to your package directions. Feel free to substitute with your favourite egg replacer like Bob’s Red Mill or even the Liquid Just Egg would work well.

Lime Zest & Juice – I like mixing fresh lime juice and zest to create that bright, vibrant flavour in the cake base.

Apples – I recommend using a sweeter apple variety like gala, honey crisp or fuji.

Canned Crushed Pineapples – Not all canned crushed pineapples taste the same. My favourite brand is Dole, packed in pineapple juice. It’s always consistent in flavour and quality. Drain well and squeeze/pat dry with a paper towel to remove any access moisture.

Sugar – I’m using regular granulated sugar for that perfect sweetness.

Vanilla Extract – A must to add that subtle sweet flavour, and don’t you think about leaving it out!

Shredded Coconut – You must use unsweetened shredded coconut, don’t use sweetened since you don’t want your dessert to turn out overly sweet.

Instructions

Now that you’ve gathered all your ingredients, here’s an overview of how to make this recipe:

1. Using a hand mixer, cream vegan margarine for 1 min.

2. Add flour, baking powder, vegan egg replacer, lime zest, and juice. Mix until combined.

Steps of making pineapple coconut squares labeled 1, 2.

3. Once combined, it will be a very thick cake batter.

4. Using your fingers, pat into an 8×8 pan lined with parchment paper. Set aside while you make the pineapple mixture.

Steps of making pineapple coconut squares labeled 3, 4.

5. Mix diced apples and drained crushed pineapple in a bowl.

6. Spread this pineapple mixture over the cake batter you just made. Set aside while you make the coconut topping.

Steps of making pineapple coconut squares labeled 5, 6.

7. Combine sugar, vegan egg replacer, melted margarine, vanilla extract, and unsweetened shredded coconut in a large bowl. Mix until well combined.

8. Spread this coconut topping over your pineapple mixture.

Steps of making pineapple coconut squares labeled 7, 8.

9. Bake for 30-35 mins at 350F or until the top is golden brown.

10. Let cool completely before slicing into squares.

Steps of making pineapple coconut squares labeled 9, 10.

Recipe Tips & Notes

Choose a metal cake pan (square 8 x 8) for even baking. I don’t recommend glass pans since they can result in uneven baking.

Use parchment paper to line the baking pan for easy removal and to prevent anything from sticking.

Let cool completely before slicing. These squares are pretty delicate and can crumble easily, be careful not to overhandle them.

Variations

Replace the diced apples with fresh chopped mangos for an extra tropical flavour. Mango and pineapple are made for each other!

Instead of the lime zest & juice, replace it with another citrus, like orange or lemon, for a fun twist.

To add a pop of colour, add 1/4 cup of chopped maraschino cherries into the coconut topping mixture and bake as directed.

Storage Tips

Once squares have cooled completely, store them in an airtight container at room temperate for up to 2 days or in the fridge for up to 5 days. Add parchment or wax paper between each layer to prevent the squares from sticking to each other.

To freeze, layer the squares between sheets of parchment paper or wax paper in an air-tight container and place in the freezer for up to 2 months. Let defrost at room temperature.

A stack of three pineapple coconut squares with a hand grabbing the square on the top of the stack.

Frequently Asked Questions

Why is canned crushed pineapple the best for this recipe?

Crushed pineapple works in this recipe because it’s already finely chopped into small pieces, creating the perfect texture. I love the convenience of canned crushed pineapple since it’s always readily available.

Can I use fresh pineapple in this recipe?

Yes, you can. I recommend you find the ripest pineapple and then finely chop or pulse it in a food processor to create your own homemade crushed pineapple. This tends to be a bit more work; therefore, I favour the canned version.

How to serve these on a cookie/dainty tray?

Cut into small pieces that fit into a cupcake liner and then display on your cookie/dainty tray. This is how I like to serve them when I bring them to potlucks and parties. Remember that these delicate squares can crumble easily when sliced into small pieces, so try not to overhandle them.

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DID YOU MAKE THESE PINEAPPLE COCONUT SQUARES?

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