Ingredients

The following ingredients have 24 Servings
  • 40 g butter
  • 1 cup caster sugar
  • 2 eggs
  • 2.00 tsp vanilla essence
  • 1 cup self-raising flour sifted
  • 440 g (crushed) canned pineapple drained reserve liquid
  • 1/4 cup custard powder
  • 2 cups milk
  • 1/3 cup cornflour
  • 1 tbs sugar
  • 1 cup desiccated coconut toasted

Instruction

  • Base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.
  • Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.
  • Pour mixture into prepared pan.
  • Bake for 12-15 minutes. Cool in pan.
  • Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.
  • Stir over medium heat until boiling.
  • Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.
  • Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.
  • Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.
  • Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.