Ingredients

  • 1 x 440 g can Rhodes Pineapple Pieces in Light Syrup
  • 1 x 80 g packet pineapple jelly
  • 1 x 380 g can evaporated milk, chilled
  • 75 ml (5 T) castor sugar
  • 18 (a 200 g packet) tennis biscuits
  • 90 ml (6 T) toasted coconut (optional)

Method

  1. Drain the Rhodes Pineapple Pieces in Light Syrup and heat the syrup then add the jelly powder and stir until dissolved.
  2. Place the bowl in the fridge to cool the jelly down, but not to set it.
  3. In another bowl, beat the chilled evaporated milk until frothy then add the castor sugar and continue to beat until thick and about treble the original volume.
  4. Fold in the jelly and then gently fold in the pineapple pieces.
  5. Spray a 20 cm square glass dish with non-stick spray and place 9 of the biscuits in the bottom.
  6. Cover with half of the jelly mixture and top with another 9 biscuits followed by the remaining jelly mixture.
  7. Smooth the top and sprinkle with toasted coconut, if using.
  8. Chill the cake in the fridge for several hours or until firmly set.

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