Ingredients

SHORTBREAD BASE
– 1 ¼ cup flour
– ½ cup butter**
– ¼ cup sugar

TOPPING
– 1 tablespoon butter
– ½ cup sugar
– 1 egg
– 1 can crushed pineapple (drain well and squish excess liquid out with your    hands)
– ¼ cup shredded or flaked coconut

Instructions

1. Pre-heat oven to 180°C

SHORTBREAD BASE
2. In a medium bowl mix together with a pastry
    blender flour, butter and sugar until it resembles coarse crumbs. Put in a       20cm ungreased pan, pat down gently and bake for 15 minutes.

TOPPING
3. Meanwhile in a medium bowl cream together butter, sugar and egg, then     fold in the well-drained pineapple and coconut, mix well spread over               baked base, sprinkle the top with another ¼ cup coconut, return to oven         and bake for another 25-30 minutes. Let cool completely before cutting.

Enjoy!

Source: An Italian in my Kitchen
        By: Rosemary