Ingredients
440g can pineapple pieces in juice
150g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cups self-raising flour
2/3 cup desiccated coconut
1/4 cup shredded coconut
Method
Preheat oven to 180C°C (160°C for fan-forced oven).
Grease a 3cm-deep, 16cm x 26cm (base) slice pan.
Line base and sides with baking paper, leaving a 2cm overhang at long ends.
Drain pineapple, reserving 1/3 cup juice.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add flour, dessicated coconut and pineapple juice. Stir until just combined.
Spread mixture into prepared pan. Top with pineapple. Sprinkle with shredded coconut. Press into top.
Bake for 40 minutes or until a skewer inserted in centre comes out clean and slice is firm when lightly touched in centre.
Cool in pan for 10 minutes.
Lift out onto a wire rack to cool completely.
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