Method Pour melted butter over base of greased, lined 30cm x 30cm swiss roll tin. Top with pineapple then sprinkle with brown sugar. Whip eggs until thick and creamy, gradually add sugar, beating until dissolved, add golden syrup. Gently fold in sifted dry ingredients. Pour sponge over pineapple. Bake 200°C for 20 minutes. Turn onto coconut sprinkled paper, remove lining paper and roll sponge. When cold serve sliced with cream. Serves 8-10.