Ingredients
- All purpose flour 1 Cup (16 tbs)
- Baking powder 1 Teaspoon
- Salt 1⁄4 Teaspoon
- Butter/Margarine 1⁄4 Cup (4 tbs)
- Egg 1 , separated
- 2 % milk 1⁄4 Cup (4 tbs)
- Canned unsweetened crushed pineapple 14 Ounce (1 Can)
- Cornstarch 2 Tablespoon
- Rum extract 2 Teaspoon
- Vanilla 1 Teaspoon
- Cream of tartar 1⁄4 Teaspoon
- White sugar 1 Tablespoon
- Coconut 1 Cup (16 tbs)
Preparation
Step 1
Bottom Layer: Combine flour, baking powder and salt.
Cut in margarine or butter until mixture is crumbly.
Beat egg yolk and milk together with a fork.
Stir into crumbs.
Press evenly onto bottom of a lightly greased 8" pan (square).
Middle Layer: Combine crushed pineapple and its juice and cornstarch in a saucepan.
Mix well.
Stir-cook over medium heat until mixture boils and thickens.
Stir in rum extract and vanilla.
Pour over first layer.
Top Layer: Beat egg white and cream of tartar until foamy.
Add sugar and beat until soft peaks form.
Fold in coconut.
Spread evenly and carefully over pineapple layer.
Press down lightly with a fork.
Bake in a 180°C (350°F) oven 30 minutes until top is golden brown.
Cool and cut into squares.