Categories: Candies, Cookies 
      Yield: 30 servings 
  
      1 c  All-purpose flour                        -pineapple. 
      1 ts Baking powder                       2 tb Cornstarch 
    1/4 ts Salt                                2 ts Rum extract 
    1/4 c  Butter or margarine                 1 ts Vanilla 
      1    Egg, seperated                    1/4 ts Cream of tartar 
    1/4 c  Milk, 2% butter fat or lower        1 tb Sugar, white 
      1 cn 14 ounce unsweetened crushed        1 c  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 8 
  inch pan (square). 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 
  180C (350F) oven for 30 minutes until top is golden brown. Cool and cut 
  into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each 
  serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g 
  carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.