Coconut and pineapple slice

Enjoy a slice of slice sweet coconut and pineapple slice with a mug of tea or coffee for an indulgent morning or afternoon treat.

  • 1 hr 10 mins cooking
  • Makes 16 Item
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Coconut and pineapple slice
  • 150 gram butter, softened
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 1/2 cup (225g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 3/4 cup (180g) sour cream
  • 2 tablespoon milk
  • 440 gram canned pineapple slices in natural juice
  • 1/2 cup (75g) plain flour
  • 1/4 cup (55g) firmly packed light brown sugar
  • 50 gram cold butter, chopped coarsely
  • 1/2 cup (25g) flaked coconut


Coconut and pineapple slice
  • 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.