Fruit of 1 pineapple, grated or pureed in the blender
1 coconut, grated, or 1 cup unsweetened dried coconut
1 heaping Tbsp butter
2-1/2 cups sugar
A few cloves, and a piece of cinnamon stick
Mix all ingredients together in a sauce pan and cook oven medium heat until thick enough that it coats the bottom of the pan (it should be quite thick). Cool, and remove the cloves and cinnamon stick.
1 Tbsp butter
2 Tbsp sugar
3 large eggs
1/2 tsp baking powder
Juice of 1/2 lime
All-purpose flour -- 1 cup to start, then add just enough to make a dough that you can roll out
1 egg, beaten with a tsp of water
Additional sugar or large-crystal sugar, for topping
In a large bowl or a Kitchenaid type mixer, cream the butter and sugar; then add the eggs, baking powder and lime juice, and add just enough flour to obtain a dough that you can roll out easily with a rolling pin. Let rest a few minutes.
Preheat the oven to 425F. Butter a shallow metal 12” X 8” (or thereabouts) baking pan. This is just like making a rectangular two-crust pie. Divide the dough in half. Roll out the first half into a rectangle and line the bottom and sides of the pan with the dough. Add the filling and spread evenly. Roll out the remaining dough and lay on top of the filling. Pinch the edges to seal. Brush lightly with beaten egg and sprinkle with sugar.
Place the pan in the oven and turn the heat down to 350F. Bake until golden, approximately 30 minutes. Cool and cut in pieces to serve.