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Recipe Saved
Recipe Saved
Prep Time: 15 minutes
Cook Time: 45 minutes
Total: 60 minutes
Servings: 16
Author : Rosemary Molloy
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Pre-heat oven to 350°
Step 2
FOR THE SHORTBREAD BASE
Step 3
In a medium bowl mix together with a pastry blender flour, butter and sugar until it resembles coarse crumbs. Put in an 8 inch (20 centimeter) ungreased pan, pat down gently and bake for 15 minutes.
Step 4
FOR THE TOPPING
Step 5
Meanwhile in a medium bowl cream together butter, sugar and egg, then fold in the well-drained pineapple and ¼ cup coconut, mix well spread over baked base, sprinkle the top with the remaining ¼ cup coconut, return to oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!
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