Ingredients Jump to Instructions ↓

  1. 1/2 cup Unsalted butter, softened

  2. 2 teaspoon White vinegar

  3. 2 cup All-purpose flour

  4. 1 pinch Salt --TOPPING-- --

  5. 3 Eggs

  6. 3/4 cup Packed brown sugar

  7. 1 teaspoon Vanilla

  8. 2 cup Flaked coconut

  9. 1 cup Dried pineapple, chopped

  10. 1 cup Dried papaya, chopped

  11. 1 cup Salted macadamia nuts, Lightly chopped

Instructions Jump to Ingredients ↑

  1. Preparation : If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious. Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden spoon, gradually stir in flour and salt until in crumbly dough. With fingers, lightly knead portions of dough together; press into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned. Let cool on rack for 15 minutes. Topping: To make chopping of fruit easier, snip into pieces with kitchen scissors. In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust, smoothing top; Bake for 30-35 minutes longer or until topping is lightly browned. Let cool completely on rack. With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars. [Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.]


Send feedback