Pineapple Lamingtons by Fehmz. This recipe was adapted from the Mango Coconut mini cakes from Australian Women’s Weekly
1/3 castor sugar
1/2 self-raising flour
2 tsp cornflour
10g butter added to 2 tbsp boiling water
2-3 rings of canned pineapple – chopped fine
85g pack of pineapple jelly plus 3-quarter cup extra water
1-2 cups dessicated coconut
250ml fresh cream – whipped with 6 tblsp icing sugar
Preheat oven to 170degC and grease a mini cupcake pan – makes about 15-18 cupcakes
Cake: (honestly this might be my new lamington cake recipe! I would use it on choc ones too. Will try it soon and let you know)
Beat the eggs for about 10minutes or until thick and creamy, gradually add the castor sugar beating between each addition. Sift the flours together and fold into the mixture and then the butter & boiling water mixture.
Divide among the pan holes and bake for about 12minutes until done. Turn cakes out immediately onto a wire rack lined with baking paper. Set aside to cool.
Meanwhile make the jelly according to packet instructions and add the water so that it doesn’t set fully. Refrigerate until it comes to about egg white consistency or just slightly thicker than water.
Dip each cooled cake into the pineapple “jelly” and roll in the coconut.
Refrigerate for a few minutes.
In the meantime, whip your fresh cream with icing sugar. Keep some aside for decoration. Fold your chopped pineapple into the remainder of the cream.
Cut cakes in half, sandwich with the pineapple cream. Decorate as desired.
Variations: swop the fruit element with raspberry, mango, passionfruit, strawberry or chocolate.