Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.
Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!
I won’t try to claim that these traybakes will transport you to a tropical island. If that is your idea of paradise. Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework? No?! Unfortunately, that’s all that I can offer right now. That, and a recipe for these Paradise Squares traybakes.
This is another renamed traybake. My recipe book calls this ‘Economical Almond Cheesecakes’ and the look on my husband’s face when I told him this (after he had already eaten one or two, or was it three…) reinforced the need for a better name!
Now I’m no cheesecake aficionado, in fact cheesecake rates fairly far down my list of favourite dessert items, but there is nothing resembling a cheesecake in these that I can see. They are more like a Bakewell Tart, really.