Serve a slice of the tropics

GO TROPPO for this layered lamington cake spiked with Malibu, cream, chocolate and pineapple.

Pineapple lamington loaf

PREP: 6 hours 20 minutes

Ingredients

300ml thickened cream 6 large lamingtons

440g can pineapple slices 50g dark chocolate, melted, cooled

1/4 cup Malibu Caribbean rum with coconut flavour Dark chocolate, cut into shards, to decorate Pineapple lollies, to decorate

Method

1. Lay out a piece of plastic wrap about 50cm long. Place another piece the same length crossways over the first piece. Use to line a 10cm x 20cm loaf pan, allowing plastic wrap to overhang all sides.

2. Cut lamingtons in half horizontally. Place 2 halves in pan, coconut-side down. Cut pieces from another lamington half to fill gaps at the side and end. 3. Drain pineapple, reserving 60ml (1/4 cup) juice. Combine with Malibu. Drizzle half over the lamington base. Chop pineapple and scatter half over the lamington layer.

4. Use electric beaters to beat the cream in a bowl to firm peaks. Take out 125ml (1/2 cup), cover and place in the fridge to reserve until serving. Spread half the remaining cream over pineapple. Make another layer of lamington, drizzle over the remaining Malibu mixture and scatter over the remaining pineapple. Spread over the remaining cream.

5. Top with a final layer of lamington, coconut-side up. Fold plastic wrap over to cover. Place a small board (or another loaf pan) on top of lamington loaf, and stand 2 full cans on top to act as weights. Place in the fridge for 6 hours to chill.

6. Uncover and turn loaf on to a serving plate. Re-whisk the reserved cream and spread over the loaf. Drizzle over the melted chocolate and top with pineapple lollies and chocolate shards to serve.

TIP: We used lamingtons, from a cake shop that were about 7cm square and 5cm tall.