Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/4 c. flour
- 1/2 c. powdered sugar
- 2 sticks chilled, unsalted butter,
- cut into pieces
- 1 c. brown sugar
- 1/2 c. sugar
- 3 eggs
- 2 T. cream of coconut
- 1 T. milk
- 1 1/2 c. sweetened shredded coconut
- 1 T. flour
- 1 tsp. vanilla
- 3 T. unsalted butter, melted
Directions
Preheat oven to 325. Mix flour and sugar in processor.
Add butter, pulse off and on till mixture begins to come together.
Press dough evenly over bottom of 13x9" pan.refrigerate 15 min.
Bake until golden brown, about 25 min. Cool. Reduce oven heat to 300 degrees.
For topping, combine brown sugar, white sugar, eggs, cream of coconut (canned, such as Coco Lopez, found in grocery stores in bar supplies), milk, flour and vanilla in large bowl.
Whisk just until blended. Fold in melted butter.
Sprinkle coconut over crust. Pour mixture over evenly.
Bake until topping is set and golden brown, about 45 min.
Transfer to rack and cool. Cut in squares.
Store in airtight container. Can be doubled and baked on 15" baking sheet.