Pineapple slice

https://taste.com/

biscuits dessert

This light and fluffy pineapple slice is perfect for summer.

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Servings

9 Servings

Prep time

10 Minutes

Cooling Time

2 Hours

Calories

--- Kcal

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.