Tropical Squares
Tropical Squares are a two-layer bar with a short, crumbly base and a chewy coconut and pineapple topping. The key step is wringing the crushed pineapple dry in a cloth, which keeps the topping set instead of wet. A spoonful of lemon juice cuts through the sugar, and the coconut toasts to light brown in the oven. They cut cleanly once cooled and travel well for bake sales and picnics.
Instructions
Stir the flour, the tablespoon of sugar and the baking powder together with a wooden spoon in a large bowl.
Cut the cold margarine into the dry mixture until it looks like fine crumbs.
Beat the single egg well in a small bowl, then mix it into the crumbs with the wooden spoon until everything is just combined.
Press this dough into a lined, lightly greased square tray to form an even base.
Wring the crushed pineapple in a clean cloth to get rid of all the juice. A dry pineapple keeps the topping from turning soggy.
Mix the drained pineapple with the two beaten eggs, coconut, 1 cup of sugar, melted margarine and lemon juice. Stir only until combined and do not overwork it.
Spread the topping evenly over the base.
Bake at 350°F (180°C) until the topping is set and the coconut is light brown. The source gives no set time, so go by the color and firmness of the top.
Let the slab cool completely in the pan before lifting it out and cutting into squares.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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