Monday, 28 October 2013

Coconut Pineapple Slice

When I was shopping for the ingredients for the pineapple cheesecake, the tin of pineapple was 2 for $2.99 so after making the cheesecake I still had a tin left over. I also have a lab morning tea tomorrow which I thought I better contribute to. These made a good basis for coming up with another recipe.

So I started with pineapple, decided that I wanted to make a slice, and pulled out a heap of different things from the pantry, chucked them all together and waited patiently to see how it turned out. It turned out lovely. The base is nice and spongy and the pineapple layer makes a great sweet topping.

I also made oatmeal buttercream pies! You can find the recipe for them here: 

Coconut Pineapple Slice

Makes 18 pieces

432 g tin crushed pineapple in juice, drained
1/3 Cup pineapple juice (reserved from above)
150 g butter, softened
1/4 Cup caster sugar
1/4 Cup stevia
1 tsp vanilla essence
2 eggs
1 1/4 Cup self raising flour
2/3 Cup dessicated coconut plus extra for topping

1. Preheat oven to 180°C and line a slice pan with baking paper.

2. Beat together the butter, vanilla, sugar, and stevia until fluffy. Add the eggs one at a time and beat well after each addition. 

3. Add the flour, pineapple juice, and coconut and stir until combined. Spread into the slice pan. Top with the pineapple and sprinkle with extra coconut.

4. Bake for 35-40 minutes, or until a skewer comes out clean. Cool in the pan before cutting into 18 pieces. 

Nutritional Information:

Calories 159
Carbs     15 g
Fat         10 g
Protein    2 g
Fibre      1 g
Sodium   140 mg

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