Ingredients

The following ingredients have 8 Servings
  • 1 ¼ cups flour
  • ½ cup butter**
  • ¼ cup sugar
  • 1 tablespoon butter
  • ½ cup sugar
  • 1 egg (room temperature)
  • 1 can crushed pineapple (14 ounce can unsweetened crushed pineapple) (drain well and squish excess liquid out with your hands)
  • ½ cup shredded or flaked coconut (divided) ( (I used flaked))

Instruction

  • Pre-heat oven to 350F/180C. Line an 8 inch/20 cm square pan with parchment paper or lightly grease or spray. 
  • FOR THE SHORTBREAD BASE
  • In a medium bowl mix together with a pastry blender the flour, butter and sugar until it resembles coarse crumbs. Place the mixture in the prepared pan and gently pat down, bake for 15 minutes.
  • FOR THE TOPPING
  • Meanwhile in a medium bowl cream together the butter, sugar and egg, then fold in the well-drained pineapple and half the coconut, mix well then spread over the baked base, sprinkle the top with the remaining coconut, return to the oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!