Description
A tropical dessert featuring a scrumptious shortbread base and a luscious topping of crushed pineapple and coconut.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups shredded coconut
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Gradually add the all-purpose flour and salt, mixing until just combined.
- Press the mixture firmly into the prepared baking pan to form the shortbread base.
- Combine the shredded coconut, drained crushed pineapple, brown sugar, eggs, vanilla extract, and baking powder in another bowl.
- Spread the pineapple mixture evenly over the shortbread base.
- Bake for 25-30 minutes or until edges are golden.
- Cool completely before cutting into pieces.
Notes
For an elevated flavor, use fresh shredded coconut and ensure the pineapple is well-drained to prevent sogginess.