If you love pineapple and coconut these squares make the perfect tropical dessert.
1/2 cup butter
1/2 cup sugar
1/2 teaspoon lemon extract
3/4 cup sweet rice flour
1/2 teaspoon salt
1/2 cup white rice flour
1 teaspoon baking powder
14 ounce (398 ml) can crushed pineapple, well drained
3 teaspoons minute tapioca
1/4 cup sugar
3/4 cup sugar
3 tablespoons melted butter
3/4 cup medium coconut
Preheat the oven to 350 degrees F. Grease a 9 x 9 inch square pan and set aside.
Cream together the butter and sugar with a mixer, add the egg and lemon extract, and beat until incorporated.
In a small bowl combine the sweet rice flour, white rice flour, salt and baking powder. Whisk ingredients together. Add the flour mixture to the butter mixture, a little at a time mixing well after each addition, until all the flour mixture is incorporated.
Spread the dough in the bottom of the pan, and press it down firmly. Set aside.
Take another small bowl and to the really well drained pineapple, add the minute tapioca and sugar mix well to combine and spread over the bottom layer.
In a medium sized bowl beat the eggs until light and fluffy. Add the sugar, butter and coconut, mix well and spread over the middle layer.
Bake in a 350 degree F. oven for 40 – 45 minutes or until done, cool and cut into squares.