- Serves:
- 16
- Time to prepare:
- 10 min
- Time to cook:
- 55 min
-
Ingredients (Base) Nutrition Facts
- 1/4 cup (60 ml)lightly packed brown sugar
- 1 1/2 cup (355 ml)all-purpose flour
- 1/2 cup (120 ml)butter or margarine, softened
Ingredients (Topping)
- 3 eggs
- 1 can (14 oz/398 mL) crushed pineapple, well drained
- 1 cup (240 ml)flaked coconut
- 3/4 cup (180 ml)lightly packed brown sugar
- 3/4 cup (180 ml)corn syrup
- 2 tbsp (30 ml)butter or margarine, melted
- 1 tsp (5 ml)vanilla extract
Instructions (Base)
Step 1 Preheat oven to 350°F (180°C).
Step 2 Spray 9-inch (23 cm) square pan with cooking spray. Combine flour and brown sugar in medium bowl. Cut in butter using pastry blender, two knives or your hands until mixture is crumbly. Press into bottom of pan. Bake in preheated 350°F (180°C) oven until lightly browned, 12 to 15 minutes. Cool slightly.
Instructions (Topping)
Step 1 Whisk eggs in medium bowl just until blended. Stir in pineapple, coconut, brown sugar, corn syrup, butter and vanilla. Spread over base.
Step 2 Bake until topping is set but still slightly soft in centre, 40 to 45 minutes. Cool completely on wire rack. Cut into squares. Keep refrigerated.
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