Pina Colada Bars

Pina Colada Bars For the bottom layer 1¾ cups + 2 tbsp flour ¾ cup butter ⅓ cup brown sugar For the Middle Layer 4 cups unsweetened coconut 2 large egg whites 2 tsp vanilla extract 1 can (300 ml) sweetened condensed milk pinch salt 1½ cups diced fresh pineapple 2 tsp rum extract For the Rum Frosting ½ cup soft butter 2 cups icing sugar 2 tsp rum extract a few tbsp milk (enough to bring the frosting to a spreadable consistency. To prepare the bottom layer Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor. Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes. To prepare the Middle Layer Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites. Finally fold in the pineapple and rum extract Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting. To prepare the Rum Frosting Beat together all of the frosting ingredients until smooth. Spread the frosting evenly over the coconut layer. cut into bars or squares.