Crust: 1¼ cup wholewheat pastry flour
¼ cup cane sugar
¼ cup Earth balance (melted)
Mix ingredients and spread in bottom of 8 x 11 pan (sprayed 1st with non-stick cooking spray)
Bake crust for 10 minutes (at 350 degrees), remove from oven, and allow to cool for a few minutes before adding next layer.
Filling:
8 oz. package of Tofutti Cream Cheese
2 Tbsp. soymilk
1 Tbsp. cane sugar
1 "egg" of EnerG egg replacer (1.5 tsp powder & 2 Tbsp warm water – stirred)
1 tsp. vanilla extract
1 can of drained crushed pineapple
Use handmixer to blend all ingredients (except pineapple, which is stirred in after blending) until filling
is smooth (apx. 30 seconds). After stirring in pineapple, spread filling over crust and bake for apx. 17 minutes (at 350 degrees).
Then remove from oven and add topping.
Topping:
½ Tbsp. melted Earth Balance
1 cup organic unsweetened coconut
Stir coconut into melted Earth Balance, and spread coconut topping evenly. Then bake (at 350 degrees) for another 5-8 minutes,
depending on how toasted you prefer the coconut.
