Tahiti pudding

Preheat the oven to 180 ºC (350 ºF). Grease a 20 cm square cake tin or ovenproof dish. Drain pineapple chunks, but reserve the juice. Place pineapple chunks, brown sugar, butter, cinnamon and golden syrup in a saucepan and heat until the mixture comes to the boil. Stir every now and then. Turn the mixture into the prepared tin or dish and sprinkle with the coconut. Arrange the pineapple slices on top.
Cream margarine and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla essence. Sift the cake flour, salt and baking powder together in a mixing bowl and add to the margarine mixture, alternating with 125 ml (1/2 c) of the reserved pineapple juice. Carefully spoon the batter on top of the banana layer and bake for about 45-50 minutes or until a testing skewer comes out clean when inserted into the cake. Serve hot.
Serves 6.