This is a recipe which came to my family from Canada, so it may be one you haven’t tried before. The combination of pineapple and coconut is pretty yum.

Ingredients

100g Butter
100g Sugar
1 & 1/2 cups flour
2/3 cup sweetened condensed milk
1 & 1/2 cups coconut
1 can well-drained pineapple (I think Dole gives the best flavour)



Method

Preheat oven to 180°

Cream butter and sugar, then add flour and mix to a crumbly shortcake mixture. Press this mixture into a 23cm square tin.
Bake in oven for 15 minutes.

Meanwhile mix the coconut and sweetened condensed milk together.

Once base is cooked, remove from oven and spread with the drained pineapple while the base is still hot. Then cover this with the coconut mixture. Put it on in teaspoon lots and spread it carefully to cover the pineapple.

Return to oven and bake for 25 minutes (approx). Take care that the topping doesn’t go too brown.

Cut into squares when cold. Enjoy!