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.