Pineapple slice

Ingredients

• 50g butter or margarine, softened
• 1 1/4 cups caster sugar
• 1 egg
• 1 cup lightly crushed cornflakes
• 1 cup desiccated coconut
• 1 cup self-raising flour, sifted
• 2 tsp cocoa powder
• 440g can crushed pineapple (with juice)
• 85g packet lemon jelly crystals
• 1 cup chilled Evaporated Milk
• 1 tbsp lemon juice
• ice-cream, to serve

Directions

1. Preheat oven to 180°C. Grease and line a 3cm deep, 24cm x 30cm (base) lamington pan. Using an electric mixer, beat butter and 1/2 cup sugar until pale and creamy. Stir in egg, cornflakes, coconut, flour, cocoa and a pinch of salt.
2. Press mixture into pan. Bake for 20 minutes or until light golden. Cool.
3. Bring pineapple and juice to the boil in a saucepan over medium heat. Add jelly crystals and remaining 3/4 cup sugar. Cook, stirring, until dissolved. Transfer to a bowl. Refrigerate for 1 hour or until almost set.
4. Beat milk and lemon juice until thickened. Fold into jelly mixture. Pour filling onto cooled base. Refrigerate for 2 to 3 hours or until firm. Serve with ice-cream.