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Pineapple and Lime Slice

Serves 16


  • 1 cup self-raising flour
  • 1/4 cup custard powder
  • 1/2 cup caster sugar
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup Australian reduced fat vanilla yogurt
  • 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
Download Recipe (PDF)


  1. 1. Sift flour and custard powder into a large bowl and stir in sugar.
  2. 2. Whisk oil, eggs, yogurt and lime rind together and fold into the dry ingredients, taking care not to overmix.
  3. 3. Spread half the mixture over the base of a baking paper lined 15cm x25cm lined pan. Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
  4. 4. Bake at 180C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
  5. 5. 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 / Handy Hints

Preparation Time: 30 minutes Cooking Time: 25 minutes + cooling time 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.


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