coconut and pineapple slice

serves 15-20

Ingredients

150 gram butter, softened
150g caster sugar
2 eggs
225g plain flour
35g self-raising flour
180g sour cream
2 tablespoon milk
440 gram canned pineapple slices in natural juice
75g plain flour
55g firmly packed light brown sugar
50 gram cold butter, chopped coarsely
25g flaked coconut

Method

1. Preheat oven to 180°C 
   Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending the paper 5cm over sides.
2. Make coconut crumble. Combine sifted flour and sugar in a small bowl; rub in butter. Stir in coconut.
3. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. 
   Beat in eggs, one at a time. Fold in sifted flours, sour cream and milk. Spread mixture into pan.
4. Meanwhile, drain pineapple well; discard juice (or reserve for another use). 
   Cut slices in half horizontally, then in half cross-ways.
5. Arrange pineapple slices on mixture in pan; sprinkle with coconut crumble.
6. Bake slice about 45 minutes. 
   Stand slice in pan for 10 minutes; transfer to a wire rack to cool.