However, I do like them baked in a 8x8 pan rather then a 9x9. In a 9x9 I feel they are too dry. In a 8x8 pan I serve them as "cake". I've also served it like corn bread, with Jo's Hawaiian Chili from one of the Potful books.
You can also bring out the coconut taste even more, by toasting the coconut. I toast the coconut in the microwave, but be careful the oil can get to hot, and catch on fire in the microwave. (the natural oil in the coconut, I do NOT add oil to the coconut to toast it).
Seeing your first palm tree in person is an experience never to forget, and the towering palms that grow in California and Hawaii remind us what big taste we can get from just a sprinkling of coconut! These festive bars deliver true tropical flavor. Serves 8 (2 each) *freezes well
1/4 cup reduced-calorie margarine 2 tablespoons Land O Lakes no-fat sour cream 1/2 cup pourable Splenda 2 eggs or equivalent in egg substitute 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained 1 teaspoon coconut extract 1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs 1/4 cup flaked coconut
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, sour cream, and Splenda. Stir in eggs, undrained pineapple, and coconut extract. Add baking mix, graham cracker crumbs, and coconut. Mix gently just to combine. Spread batter evenly into prepared cake pan. Bake for 25 to 30 minutes. Place cake pan on wire rack and let set for 10 minutes. Cut into 16 bars.
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