Ginger, coconut and pineapple slice

With its surprising blend of delicious flavours this indulgent and sweet coconut and pineapple slice makes a delightful afternoon treat when enjoyed with a hot cup of tea or coffee.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 30
  • Print


Ginger, coconut and pineapple slice
  • 125 gram softened butter
  • 1/2 cup icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup plain flour
  • 1/2 teaspoon ground ginger
  • 3 eggs
  • 1 cup caster sugar
  • 170 gram can, drained crushed pineapple
  • 2 tablespoon glace ginger, chopped
  • 3/4 cup plain flour
  • 1/2 teaspoon baking powder
  • 3/4 cup desiccated coconut
  • 2 1/2 cup sifted icing sugar
  • 30 gram melted butter
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon boiling water
  • 1 cup toasted shredded coconut


Ginger, coconut and pineapple slice
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm x 30cm slice pan with baking paper.
  • 2
    In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Fold in sifted combined flour and ginger. Press over pan base. Bake 15-20 minutes until lightly golden.
  • 3
    Make filling using method below.
  • 4
    Pour filling over base. Bake 15-20 minutes, until firm. Cool.
  • 5
    Make Icing using method below.
  • 6
    Pour and spread icing evenly over cooled slice. Sprinkle with shredded coconut and allow to set. Cut into small squares to serve. Store in an airtight container.
  • 7
    In a medium bowl, using an electric mixer, beat eggs and sugar together. Stir in pineapple and ginger. Fold in combined sifted flour and baking powder with coconut.
  • 8
    In a medium bowl, combine icing sugar, melted butter and juice. Gradually add water, stirring until of a smooth spreadable consistency.

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