Prep 20 mins
Cook 35 mins
This recipe was passed to me by a friend and has been a family favorite for a good many years. It is so good, absolutely delicious.
- 1 1⁄2 cups flour
- 1⁄2 cup brown sugar
- 1 teaspoon baking powder
- 1⁄2 cup margarine
- 2 large egg yolks, beaten, save whites for topping
- 1 teaspoon vanilla
- 1 (20 ounce) can crushed pineapple
- 1⁄2 cup sugar
- 2 -3 tablespoons cornstarch
- 2 -3 tablespoons water, enough to blend the cornstarch
- 2 large egg whites, beaten stiff
- 4 tablespoons sugar
- 1⁄2 cup coconut
- BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
- Cut in the margarine, mix in the egg yolks and vanilla.
- Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
- FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar.
- Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
- Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
- Bake in a 350° oven for 20 minutes and remove from oven.
- Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
- Spread over the cake and return to oven bake until golden brown as you would meringue.
- Cool and set before cutting.
I was browsing your recipes and came across this one!!! Mum used to bake these for us, one of our favourites which I haven't made in a long time! A delicious moist bar, looks pretty too!
Oops, I almost forgot about this one for PAC! This was very similar to a lemon coconut meringue squares recipe we really like, just with pineapple. Very nice and yummy. Good texture in the filling.