Thursday, April 14, 2016



    3½ c. all purpose flour, divided
    1 c. sweetened flaked coconut
    1 c. firmly packed brown sugar
    1 tsp. baking soda
    1 c. butter, divided
    1 c. sugar
    3 large eggs
    1 (20 oz.) can crushed pineapple, drained well
    Garnish: toasted flaked coconut~ Don't forget!


    Preheat oven to 350.
    Lightly grease a 13 x 9 inch baking pan.
    In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda.
    Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly.
    Reserve 1 cup crumb mixture for topping.
    Press remaining crumb mixture evenly into bottom of prepared pan.
    Bake for 10 minutes.
    In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy.
    Add eggs one at a time, beating well after each addition.
    Gradually beat in remaining 1 cup flour.
    Stir in pineapple.
    Spread mixture over baked layer.
    Sprinkle evenly with remaining crumb mixture.
    Bake for 25 minutes, or until a wooden pick inserted comes out clean.
    Add the toasted coconut to the top and allow to cool before cutting into squares.


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