Step 1

Base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.

Step 2

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.

Step 3

Pour mixture into prepared pan.

Step 4

Bake for 12-15 minutes. Cool in pan.

Step 5

Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.

Step 6

Stir over medium heat until boiling.

Step 7

Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.

Step 8

Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.

Step 9

Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.

Step 10

Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.