Method

• 1.
  Preheat the oven to 160°C. Grease and line the base of a 4cm-deep, 18cm x 25cm lamington pan.

• 2.
  Combine the flour, baking powder and sugar in a large bowl. Add the eggs and oil, mix until well combined, then carefully stir through the drained fruit. Spoon the mixture into the prepared pan.
• 3.
  Combine the coconut and brown sugar in a bowl, then sprinkle over the top of the slice mixture.
• 4.
  Place in the oven for 25 minutes, or until a skewer inserted in the centre comes out clean. Remove and allow to cool in the pan, then slice.
• 5.
  To make the custard, heat the cream, milk, and the vanilla pod and seeds in a saucepan until scalding point. Remove from the heat and set aside for 5 minutes to infuse.
• 6.
  Place the egg yolks, sugar and cornflour in a bowl and beat until pale. Strain the cream into the egg mixture, then beat to combine.
• 7.
  Return to a clean saucepan and stir over low heat for about 2-3 minutes or until custard thickens enough to coat the back of a wooden spoon.
• 8.
  To serve, pour warm custard over each fruit slice.