This is such an easy and delicious slice

Prep + cooking time 1 hour and 10 minutes
Makes 16 slices

Ingredients

150g butter softened
2/3 cup (150g) caster sugar
2 eggs
1 1/2 cups plain flour ( I use lighthouse flour)
1/4 cup self-raising flour
3/4 cup (180g) sour cream
2 tablespoons milk
440g canbed pineapple slices in natural juice

Coconut crumble

1/2 cup plain flour
1/4 cup brown sugar firmly packed
50g butter, chopped coarsely
1/2 cup coconut flakes


Method

1. Preheat oven 180°C / 160°C fan-forced. Grease and flour a rectangle pan ( 20cm x 30cm) line base and long sides with baking paper so it over hangs sides around 5cm

2. Make coconut crumble by mixing sifted flour and sugar together in a bowl, then rub in butter. Then stir in coconut. Set aside

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 into pan.

4. Meanwhile, drain pineapple well; discard juice . Cut slices in half horizontally then in half crossways.

5. Arrange pineapple slices on top of mixture in the pan. Then sprinkle crumble mixture on top

6. Bake in preheated oven for about 45 minutes. Stand sluce in pan for 10 minutes then transfer to a wire rack to cool

This slice will keep for around 3 days in an airtight container

Serve it on its own or is also delicious with custard or whipped cream