PIneapple cake (Robin Hood)

CRUST

• 2 cups ROBIN HOOD® Best For Cake & Pastry Flour 500 mL
• 1 cup butter, cold 250 mL
• 1 cup brown sugar 250 mL
• 2 tsp baking powder 10 mL

Filling & Topping

• FILLING
• 2 (19 oz/540 mL) cans crushed pineapple
• 7 tbsp corn starch 105 mL
• 1 cup sugar 250 mL
• 1 tsp butter 5 mL
• TOPPING
• 2 eggs
• 1/2 cup sugar 125 mL
• 1 1/2 cups unsweetened shredded coconut 375 mL
• 2 tsp vanilla extract 10 mL

Crust

1. Mix all ingredients together with your hands until crumbly. Pack well into a 9" x 13" (3.5 L) cake pan

Filling & Topping

1. FILLING In a saucepan on medium-high heat, cook pineapple, cornstarch and sugar, stirring until mixture thickens. Remove from heat and stir in butter. Let cool, then spread pineapple filling over crumbs.
2. TOPPING In a medium bowl, beat the eggs and sugar together; stir in coconut and vanilla. Spread over pineapple filling. Bake at 325°F (160°C) for approximately 45 minutes or until topping is lightly browned.