Pineapple & Coconut Lunchbox slice
Adapted from The Italian Baker: 100 International Baking Recipes with a Modern Twist by Melissa Forti
Preparation time: 25 minutes
Cooking time: 40 minutes
- 180g/6ozs. butter at room temperature
- 180g/6ozs. caster or superfine sugar
- 2 eggs, at room temperature
- 250g/8.83ozs. plain all purpose flour
- 200ml/7fl ozs. buttermilk (or milk with 2 tablespoons lemon juice added)
- 2 teaspoons vanilla bean paste
- 2 teaspoons coconut essence
- 550g/19.43ozs. tin pineapple, drained
For Crumble
- 80g/2.82ozs. plain all purpose flour
- 60g/2ozs. brown sugar
- 30g/1oz. desiccated Coconut
- 60g/2ozs. butter, chilled
- 30g/1oz. flaked almonds
Step 1- Line the base and sides of a 30x20cms (12x8 inch) brownie tray. Preheat oven to 180C/350F. Make the crumble topping by processing the flour, brown sugar, coconut and butter together until it becomes a sandy texture. Then stir in the almonds. Put aside.
Step 2 - Beat the butter and sugar together until pale and fluffy. Add in one egg at a time mixing well between each addition. Stir in the flour, buttermilk and vanilla and coconut essences. Spread on the base on the prepared tin.
Step 3 - Roughly chop the pineapple and layer it on top of the batter. Sprinkle the crumble on top and bake for 40 minutes. Cool in the tin and then cut into pieces.