Call us: 9610 9833
Open 7 Days




$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


Pineapple slice


  • 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 teaspoons cocoa powder
  • 440g can crushed pineapple (with juice)
  • 85g packet lemon jelly crystals
  • 1 cup chilled Carnation light & creamy evaporated milk
  • 1 tablespoon lemon juice
  • ice-cream, to serve


  • Step 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.
  • Step 2 - Press mixture into pan. Bake for 20 minutes or until light golden. Cool.
  • Step 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.
  • Step 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.

Recipe Ingredient

Leave a Comment