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For the pastry: sift into basin flour, cornflour and baking powder. Blend in butter. Add sugar and coconut. Beat egg in cup, add milk to half fill. Stir into dry ingredients to make firm paste. Roll out two-thirds to line 18cm square layer pan.
For the filling: heat pineapple till boiling. Thicken with cornflour blended in water. Remove from stove. Beat in egg and butter. Add dates.
Add filling to pan, cover with remaining pastry.
Bake in moderate oven (180°C) about 25 minutes. Sprinkle with toasted coconut.
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