Pina Colada Squares
Yield
30 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | each |
eggs
seperated |
|
| ¼ | cup |
milk
2% butter fat or lower |
|
| 1 | can |
pineapple, canned, crushed
|
* |
| 2 | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
rum extract
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | tablespoon |
sugar
white |
|
| 1 | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | each |
eggs
seperated |
|
| 59 | ml |
milk
2% butter fat or lower |
|
| 1 | can |
pineapple, canned, crushed
|
* |
| 3E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
rum extract
|
* |
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cream of tartar
|
|
| 15 | ml |
sugar
white |
|
| 237 | ml |
coconut
|
*
|
Directions
bottom layer:
combine flour, baking powder and salt.
cut in butter or margarine until mixture is crumbly.
beat egg yolk and milk together with a fork.
stir into crumbs.
press evenly onto bottom of a lightly greased 8 inch pan (square).
middle layer:
combine crushed pineapple and its juice and cornstarch in a saucepan.
mix well.
stir-cook over medium heat until mixture boils and thickens.
stir in rum extract and vanilla.
pour over first layer.
top layer:
beat egg white and cream of tartar until foamy.
add sugar and beat until soft peaks form.
fold in coconut. spread evenly and carefully over pineapple layer.
press down lightly with a fork.
bake in a 180c (350f) oven for 30 minutes until top is golden brown.
cool and cut into squares.
makes 30 squares - 3 * 4 cm (1¼ * 1½ inches)
