Description
Makes 16 Slices
Ingredients
Units
Scale
For The Base –
- 225g Unsalted Butter
- 200g Caster Sugar
- 250g Plain Flour
- Extra Butter for greasing
For the Filling –
- 30g Desiccated Coconut
- 597g Can of Pineapple, drained to 396g of fruit, roughly chopped in a processor
- 2 Large Free Range Eggs
- 200g Caster Sugar
- 115g Crème Fraîche
- 40g Plain Flour
- 1 Lime, zested
For Serving –
- Icing Sugar
Instructions
- Preheat the oven to 170C, butter a 9×13″ baking tray and put aside.
- Add all the base ingredients to a stand mixer and lightly mix until you have rough breadcrumbs. Do not over-mix the ingredients, it will take only a few minutes to mix.
- Pour the mixture into the bottom of the prepared baking tray, and gently press until even across the base of the tin. Bake for 20-25mins until golden. Whilst baking, make the filling.
- Mix all the filling ingredients until the flour is mixed through. Pour over the mixture whilst the base is hot and return to the oven for 35-40 minutes until the center is firm to touch and the edges start to become golden.
- Remove from the oven and allow to cool completely. Slice into bars and dust with icing sugar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Traybakes
- Method: Bake
- Cuisine: American