Pina Colada Squares

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A second pineapple treat this morning, featuring a brown sugar shortbread crust topped with a pineapple macaroon center and a rum flavored frosting to top it off. Just delicious! 

Bottom layer

Crumble together with your hands or pulse together in a food processor: 

1 3/4 cups + 2 tbsp flour

3/4 cup butter

1/3 cup brown sugar

Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes.

 

Middle Layer

4  cups unsweetened coconut

2 large egg whites

2 tsp vanilla extract

1 can (300 ml) sweetened condensed milk

pinch salt

Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites. Finally fold in 

 

1 1/2 cups diced fresh pineapple

2 tsp rum extract

Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting.

Rum Frosting

Beat  together until smooth:

1/2 cup soft butter

2 cups icing sugar

2 tsp rum extract

a few tbsp milk (enough to bring the frosting to a spreadable consistency. Spread the frosting evenly over the coconut layer. cut into bars or squares.