Pina Colada Squares
rec.food.recipes/Neris/2001
Makes 30 squares (1 1/4 x1 1/2 inches)

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter or margarine
1 egg, separated
1/4 cup milk, 2% butter fat or lower
1 can 14 ounce unsweetened crushed pineapple
2 tbsp cornstarch
2 tsp rum extract
1 tsp vanilla
1/4 tsp cream of tartar
1 tbsp sugar, white
1 cup coconut

BOTTOM LAYER:
Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8x8-inch pan.

MIDDLE LAYER:
Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer.

TOP LAYER:
Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork.

Bake in a 350F oven for 30 minutes until top is golden brown. Cool and cut into squares.