Description
A delightful dessert featuring a buttery shortbread base topped with sweet crushed pineapple and rich coconut, perfect for any occasion.
Ingredients
Scale
- 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) and grease a 9×13 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until it becomes 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 a shortbread base.
- In another bowl, mix together the shredded coconut, crushed pineapple, brown sugar, eggs, vanilla extract, and baking powder.
- Spread the pineapple mixture evenly over the shortbread base in the baking pan.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden.
- Let the squares cool completely before cutting them into bite-sized pieces.
Notes
Feel free to add chopped nuts or tropical fruits for variations. Store in an airtight container at room temperature or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg