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