Coconut and pineapple slice

Do you like pina colada's?

  • 1 hr cooking
  • Makes 20
  • Print
Enjoy a slice of sweet coconut and pineapple slice with a mug of tea or coffee for an indulgent morning or afternoon treat.
Looking for more sweet slice recipes?


Coconut and pineapple slice
  • 185 gram butter, softened
  • ¾ cup (165g) caster sugar
  • 3 eggs
  • 2⁄3 cup (50g) desiccated coconut
  • 1¾ cups (260g) self-raising flour
  • 270 ml can coconut cream
  • 440 grams can crushed pineapple, well-drained
  • 1⁄3 cup (25g) shredded coconut
Lime glaze icing
  • 3 cups (480g) icing sugar
  • 40 grams butter, melted
  • 1/3 cup (80ml) lime juice, approximately


Coconut and pineapple slice
  • 1
    Preheat oven to 180°C. Grease a 22cm x 32cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer mixture to a large bowl; stir in desiccated coconut, sifted flour, coconut cream and pineapple, in two batches, until combined. Spread mixture into pan.
  • 3
    Bake slice for 45 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before transferring to a wire rack to cool completely.
  • 4
    Make lime glaze icing. Sift icing sugar into a small heatproof bowl; stir in butter and enough of the juice to make a soft paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. Working quickly, spread icing over cake; sprinkle with shredded coconut.

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