Tropical fruit and coconut on a tender base is always popular – and never more so than with these treats from Susan Van Hezewijk, a home economist in The Canadian Living Test Kitchen.
- Portion size 32 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Topping:
Method
Line 13- x 9-inch (3.5 L) metal cake pan with foil; grease foil. Set aside.In bowl, beat butter with granulated sugar until light and fluffy. Stir in all--purpose flour, 1/2 cup (125 mL) at a time, until combined. Press evenly into prepared pan. Bake in centre of 350°F (180°C) oven for about 15 minutes or until browned. Let cool in pan on rack
Topping: In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth. Stir in dried fruit and coconut. Spread evenly over base.
Bake in centre of 350°F (180°C) oven for about 30 minutes or until top is golden brown. Let cool in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 4 days or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 55 mg
- Protein 2 g
- Calories 138.0
- Total fat 5 g
- Cholesterol 32 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 5.0
