Ingredients

• 200g plain cake crumbs
• 2/3 shredded coconut
• 1/4 c caster sugar
• 1 tbsp finely grated lemon zeat
• 1/2 c flour
• 2 eggs
• 2 x 440g cans pineapple slices, well drained
• 40g butter
• 1/3 vegetable oil
• Ice cream, to serve

Directions

1. Combine cake crumbs, coconut, sugar and zest.

2. Coat pineapple slices in the plain flour, then in beateb egg and then intocrumb mixture to coat.

3. Melt 10g butter with 1 1/2 tbsp oil in a large frying pan over moderate heat.

4. Cook pineaple, in batches, for 1-2 minutes each side or until golden. Drain on paper towels.

5. Add more butter and oil between batches.

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