COCONUT DRIZZLE RECIPES

Steps:

• Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
• Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
• Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
• Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
• Cut cake into wedges and serve with vanilla ice cream.

Steps:

• Stir flour, salt and sugar together.
• Add butter and cut in with a pastry blender until well blended.
• Reserve 1 cup crumbs.
• Pour remaining crumbs into a greased 9x13” baking dish and press down firmly.
• Bake at 350° for 15 minutes.
• Top with filling and bake an additional 30-35 minutes or until filling ingredients are set.
• Cool 15 minutes before adding coconut drizzle.
• Whisk eggs, flour, sugar, sour cream and salt together.
• Gently fold in pineapple.
• Pour pineapple mixture over top of baked crust layer.
• Sprinkle filling layer with remaining cup of crumbs.
• Bake at 350° for 30-35 minutes or until set.
• Cool 15 minutes before adding coconut drizzle.
• Combine ingredients with whisk.
• After bars have cooled 15 minutes, drizzle icing over top of Pineapple Bars with a fork.