Pina Colada Bars. Bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.
A second pineapple treat this morning in these Pina Colada Bars, featuring a brown sugar shortbread crust topped with a pineapple macaroon centre and a rum flavoured frosting to top it off. Just delicious!
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- 1 3/4 cups + 2 tbsp flour
- 3/4 cup butter
- 1/3 cup brown sugar
- 4 cups unsweetened coconut
- 2 large egg whites
- 2 tsp vanilla extract
- 1 can 300 ml sweetened condensed milk
- pinch salt
- 1 1/2 cups diced fresh pineapple
- 2 tsp rum extract
- 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.
Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor.
Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes.
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 the pineapple and rum extract
Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting.
Beat together all of the frosting ingredients until smooth.
Spread the frosting evenly over the coconut layer. cut into bars or squares.
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