Easy recipe Pineapple Coconut Slice Recipe

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four hundred and fourtyg can pineapple pieces in juice (Recipes by ingridients juice) one hundred and fiftyg butter, softened two/about three cup caster sugar one teaspoon vanilla (Recipes by ingridients vanilla) essence (Recipes by ingridients essence) two eggs one one quarter cups self-raising flour (Recipes by ingridients flour) two/about three cup desiccated coconut one quarter cup shredded coconutStep one Preheat oven to one hundred and eightyCC/one hundred and sixtyC fan-forced. Pineapple Coconut Slice Recipe. Grease a about threecm-deep, sixteencm x twenty-sixcm (base) slice pan. Pineapple Coconut Slice Recipe. Line base and sides with baking paper, leaving a twocm overhang at long ends. Drain pineapple, reserving one third cup. juice (Recipes by ingridients juice) Pineapple Coconut Slice Recipe. Step two Using an electric mixer, beat butter, sugar and vanilla (Recipes by ingridients vanilla) until light and fluffy. Add eggs, one at a time, beating after each addition. about three Add, flour (Recipes by ingridients flour) dessicated coconut and pineapple. juice (Recipes by ingridients juice) Stir until just combined. Spread mixture into prepared pan. Top with pineapple. Sprinkle with shredded coconut. Press into top. Pineapple Coconut Slice Recipe. Bake for fourty minutes or until a skewer inserted in centre comes out clean and slice is firm when lightly touched in centre. Cool in pan for ten minutes. Lift out onto a wire rack to cool completely. Cut into about twelve squares. Pineapple Coconut Slice Recipe. Serve..