PINEAPPLELAMINGTONLOAF

PREP 6 HRS 20 MINS. INGREDIENTS

300ml thickened cream

6 large lamingtons

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

• ¼ 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 first piece. Use to line a 10 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 (¼ cup) juice. Combine with Malibu. Drizzle half over lamington base. Chop pineapple and scatter half over lamington layer.

4 Use electric beaters to beat cream in a bowl to firm peaks. Take out 125ml (½ cup), cover and place in fridge to reserve until serving. Spread half remaining cream over pineapple. Make another layer of lamington, drizzle over remaining Malibu mixture and scatter over remaining pineapple. Spread over 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 fridge for 6 hours to chill.

6 Uncover and turn loaf on to a serving plate. Re-whisk reserved cream and spread over loaf.

Drizzle over melted chocolate and top with pineapple lollies and chocolate shards to serve.

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