In the Kitchen with Kids Baking Club

With rainy weather across the country last weekend, Memorial Day cookouts last weekend might have been a bust, but we’re looking forward to the next celebration. As the U.S. population continues to get vaccinated and states gradually reopen, there’s never been a better time to refresh your entertaining (or potluck) skills to celebrate and impress loved ones.

However you choose to celebrate this summer, treat yourself and your loved ones to something special with exclusive recipes, kitchen hacks, and more, straight from the experts and makers behind Cratejoy’s top food and drink subscriptions.

Today’s recipe is fun for the whole family, with a delicious, kid-friendly dessert from Jill Lodato, the founder of Kids Baking Club! This recipe comes from Kids Baking Club’s virtual summer camp.

Check out the recipe, and learn more about Kids Baking Club, below!


Behind the Box: Kids Baking Club

In March 2020, Jill Lodato found herself with a choice to make. “Before Kids Baking Club, I owned a preschool for 14 years,” she explains. When the preschool shut down due to the COVID-19 pandemic, Jill needed to pivot––and fast.

“As a single mom and single income, I knew I had to find a way to not only make [an] income, but to help all the families with children at home,” Jill says. Luckily, she had prior professional experience as a baker and decorator. Thus, Kids Baking Club was born.

Jill’s new business is not “just a baking kit,” but a hands-on culinary arts lesson. Each box includes kid-friendly, step-by-step virtual baking classes for each featured recipe, plus baking tools, motivational cards, and a collectible pin for your child’s Kids Baking Club apron (included in a subscriber’s first box when you order 3+ months or more).

As a former preschool educator, Jill developed Kids Baking Club with “process learning” in mind, rather than simply a delicious dessert each month. “When a child learns to bake,” she says, “they are learning a life skill for a lifetime.”

Keiki Coconut Crumb Bars

Prep Time: 20 minutes
Baking Time: 23 minutes

Bake a coconut and pineapple dessert for a summer treat! Keiki means “child” in Hawaiian. Check out the recipe video from Kids Baking Club here!


  • 1½ cups all-purpose flour

  • 1 cup unsweetened coconut flakes

  • ½ cup granulated sugar

  • ½ tsp. baking soda

  • ½ tsp. baking powder

  • ½ cup (1 stick) salted butter, melted and cooled

  • 20oz. can of crushed pineapple (in 100% juice), drained

  • ¼ cup granulated sugar

  • 2 tbsp. cornstarch

Take Out Tools

  • 8x8in. baking pan

  • Parchment paper

  • Mixing bowl

  • Measuring cups and spoons

  • strainer


  1. Preheat your oven to 375 degrees.

  2. Line baking pan with parchment paper.

  3. In a mixing bowl, mix together flour, coconut, ½ cup sugar, baking soda and baking powder. This will be the crust for the bars.

  4. Stir in cooled melted butter. Mix until it looks like coarse crumbs. Save 1 cup of mixture for topping.

  5. Press the mixture into the bottom of your prepared pan. Use a fork or clean hands to press firmly to make the crust.

  6. Place a metal strainer over another mixing bowl. Pour your can of crushed pineapple into the strainer and press down on the pulp with the wooden spoon.

  7. In the same bowl you used for the crust mixture, stir together the drained crushed pineapple, ¼ cup sugar, and cornstarch. Pour the mixture over the crust.

  8. Sprinkle remaining crust topping on top.

  9. Bake on center rack for 23 minutes or until golden brown on top. Cool before cutting into squares.

  10. Let cool and slice into bars.

  11. Enjoy!