You will be using a 9 x 13 pan, either sprayed with cooking spray, or lined with foil. Leave edges of foil overhang for removing bars after cooled...totally optional. I didn't use foil this time..
2I used my food processor throughout this whole recipe. You can of course make it with a hand held mixer.
in the bowl of your food processor, pulse to combine flour, powdered sugar and baking powder.
3Now add the butter chunks and pulse till crumbly.
4Pour into prepared pan, and pat crust into place, evenly with finger tips.
5Bake for 15 minutes. Set aside to cool, while making filling.
6Pour orange juice over chopped apricots, mix and set aside.
7In my cleaned processor bowl; I added the eggs and pulsed till lightly mixed. Add the sugar and pulse for about a minute. Blend in the vanilla.
8In small bowl, mix together the flour, soda, coconut and salt.
Now, mix this into the egg mixture, pulsing just until blended.
9Add the pineapple and apricot mixture and stir just until thoroughly blended.
10Now pour this over the crust and spread out evenly.
11Bake for 30 to 35 minutes or until edges are golden and middle is set.
Let cool thoroughly on cooling rack. You can then remove from pan and cut into square if using foil. Then drizzle with frosting. Or,you can leave in pan and frost.
Add melted butter, orange zest, extract - (if using) and one tablespoon of the orange juice to the powdered sugar. Stir to combine and add small amounts of remaining juice till desired consistence occurs.
There’s nothing better than the flavor of a blueberry popping in your mouth...but combine that with smooth and creamy cheesecake...that’s the stuff of dreams. Check out these “mmmm” inducing blueberry...