Not chocolate, but coconut obsession now. I wanted to remind me summer and what´s more summer than beach, heat and combination of pineapple and coconut. So I made Pineapple Coconut Bars. These bars are really juicy, filling is something what I think resembles to brownies, it can´t overbake, otherwise it will be dry. Pineapple filling is covered from the bottom as well as from the top with shredded coconut so it creates just the right combination. The bottom part is basically shortbread dough with almonds, which adds subtle nut flavor. Moreover, you don´t have to be afraid that the cake would crumble in your hands. Another advantage is that you don´t have to wait until it gets firm, but you can eat it right away.
- Dough:
- 190 g all purpose flour
- 50 g almond flour
- 100 g brown sugar
- A pinch of salt
- 250 g butter
- Filling:
- 130 g shredded coconut
- 300 g sugar
- 40 g all purpose flour
- 4 eggs
- 130 ml pineapple juice
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Dough:
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Mix flour with almond flour, brown sugar, salt and butter. Process ingredients to create dough. Put dough in baking pan covered with baking paper. Using hands or spatula dipped in water smooth dough evenly and fill holes.
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Bake on 180 degrees for about 20 minutes or until the edges begin to brown. Take it out from the oven.
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Sprinkle the baked dough with the half of shredded coconut.
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Filling:
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In a bowl, mix together sugar, flour, eggs and juice. Stir well.
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Pour the filling on coconut and sprinkle it with the second half of coconut.
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Bake on 180 degrees for about 30 minutes or until the filling is firm.
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Let it cool and serve.
baking pan - 20 x 30 cm
Recipe adapted from Nos 200 Meilleurs Desserts
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