Ginger, Coconut And Pineapple Bars

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour, sifted
• 1/2 tsp ground ginger
• None None FOR THE FILLING
• 3 None large eggs
• 1 cup granulated sugar
• 1 (6 oz) can crushed pineapple, drained
• 2 tbsp candied ginger, chopped
• 3/4 cup all-purpose flour, sifted
• 1/2 tsp baking powder
• 3/4 cup desiccated coconut
• None None FOR THE ICING
• 2 1/3 cups powdered sugar, sifted
• 2 1/2 tbsp butter, melted
• 1 1/2 tbsp lemon juice
• 1 cup shredded coconut, toasted

1. Preheat oven to 350u0b0F. Lightly grease an 8x12 inch rimmed baking tray and line with parchment paper.
2. Beat butter, sugar and vanilla until pale and creamy. Fold in flour and ginger. Press into base of prepared pan and bake for 15-20 mins, until light golden brown.
3. Meanwhile, to make the filling, whip eggs and sugar together. Stir in pineapple and ginger. Fold in flour and baking powder then coconut. Pour over base and bake for 15-20 mins, until firm. Let cool.
4. To make the icing, combine sugar, melted butter and lemon juice. Gradually add 1 tbsp boiling water, stirring until smooth. Spread evenly over cooled cake then sprinkle with coconut. Let set then cut into small squares to serve.

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Taken from recipes-plus.com/api/v2.0/recipes/34828 (may not work)