Name: Pineapple and Lime Slice
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 cup self-raising flour; 1/4 cup custard powder; 1/2 cup castor sugar; 2 tablespoons vegetable oil; 2 eggs, lightly beaten; 1 cup Australian reduced fat vanilla yoghurt; Finely grated zest of 1 lime; 440g pineapple pieces in natural juice, drained; 200g Australian spreadable reduced fat cream cheese; 2 tablespoons desiccated coconut; 1 lime, for decorating

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Sift flour and custard powder into a large bowl and stir in sugar.
Whisk oil, eggs, yoghurt and lime rind together and fold into the dry ingredients, taking care not to over mix.
Spread half the mixture over the base of a baking paper lined 15cm x 25cm pan.
Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
Bake at 180°C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
Spread cream cheese over the cooled slice and sprinkle with coconut and grate over a sprinkling of lime rind for colour.
Slice into 16 squares and refrigerate until required.

Tips & Hints:

This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing
Add some blueberries to the mix for a colourful change

Sift flour and custard powder into a large bowl and stir in sugar.
Whisk oil, eggs, yoghurt and lime rind together and fold into the dry ingredients, taking care not to over mix.
Spread half the mixture over the base of a baking paper lined 15cm x 25cm pan.
Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
Bake at 180°C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
Spread cream cheese over the cooled slice and sprinkle with coconut and grate over a sprinkling of lime rind for colour.
Slice into 16 squares and refrigerate until required.

Tips & Hints:

This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing
Add some blueberries to the mix for a colourful change

Sift flour and custard powder into a large bowl and stir in sugar.
Whisk oil, eggs, yoghurt and lime rind together and fold into the dry ingredients, taking care not to over mix.
Spread half the mixture over the base of a baking paper lined 15cm x 25cm pan.
Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
Bake at 180°C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
Spread cream cheese over the cooled slice and sprinkle with coconut and grate over a sprinkling of lime rind for colour.
Slice into 16 squares and refrigerate until required.

Tips & Hints:

This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing
Add some blueberries to the mix for a colourful change

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Slices Recipes

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints: