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