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GSABO - S2- Ep5 - Recipes

Coco-Pine Lamingtons

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Sponge:

  • 3 cups Flour
  • 1tbsp. Baking Powder
  • 1cup Butter
  • 1cup Sugar
  • 6 each Eggs
  • 1 cup Coconut Milk
  • 1 tsps. Vanilla Essence
  • ½ cup Milk

Pineapple Curd:

  • 2tbsp. Butter, Salted
  • ¼ cup Sugar
  • 2 each Egg Yolks
  • ¼ cup Pineapple Juice

Coating:

  • ½ cup Coconut milk
  • 1 ½ cups
  • White chocolate

Assembly:

  • 3 ½ cups Coconut flakes

Preparation method

Coconut Sponge:

  • Preheat oven to 180ºC
  • Grease 34 x 23cm rectangular baking tray
  • Sift flour and baking powder, set aside.
  • Beat butter and sugar until pale yellow.
  • Mix eggs into butter mix one at a time.
  • Add vanilla essence
  • Add flour and coconut milk and milk in two parts.
  • Pour mixture into greased pan
  • Bake for 25-30 minutes
  • Remove from oven and cool completely

Pineapple Curd:

  • Cream the butter until pale
  • Add the sugar and then eggs one at a time and finally the juice
  • Mix until combined then cook over low heat until thick
  • Do not allow the mixture to boil
  • Remove from heat and cool.

Coconut Coating:

  • Heat coconut milk in over low heat
  • Before it boils remove from heat
  • Add chopped chocolate and mix
  • Allow to cool completely

Assembly:

  • Cut cooled sponge into 16 equal 50 x 50 x 50cm squares
  • Cut across squares
  • Spread pineapple curd on one sponge layer
  • Place the other slice on top to create a perfect sandwich
  • Refrigerate for 15 minutes
  • Toast coconut flakes in a hot non-stick pan until golden brown
  • Spread toasted coconut flakes on a plate, set aside
  • Dip sponge sandwich into cooled coconut milk coating, coat all sides
  • Roll in coconut flakes to cover coconut sponge
  • Place on serving platter
  • Cill lamingtons before serving