Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Make coconut crumble. Combine sifted flour and sugar in a small bowl; rub in butter. Stir in coconut.
3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours, sour cream and milk. Spread mixture into pan.
4.Meanwhile, drain pineapple well; discard juice (or reserve for another use). Cut slices in half horizontally, then in half crossways.
5.Arrange pineapple slices on mixture in pan; sprinkle with coconut crumble.
6.Bake slice about 45 minutes. Stand slice in pan for 10 minutes; transfer to a wire rack to cool.
