We had a baking afternoon with tropical flavors. The recipe, from the Tassajara Cookbook, makes a moist sweet cake-like bar. We were reading about pineapple and coconut in a book about elephants, so this tied in with our theme!
ingredients:
1/2 c. butter
1 c. packed brown sugar
2 eggs
1/4 tsp. almond extract
3/4 c. unbleached flour (I used organic whole wheat white)
3/4 tsp. baking powder
1/2 tsp. salt
3/4 c. flaked unsweetened coconut
8 oz. crushed pineapple (you can use a can, but I had fresh)
directions:
In a big bowl, beat the gutter and sugar together until creamy. Add in the eggs and almond extract. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add to the butter mixture until well blended. Stir in coconut and pineapple.
Spread the mixture into a greased & floured 9x9 square baking dish. Bake at 350ºF for 25-30 minutes or when top springs back to touch. Let cool.
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