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Pineapple lamington loaf recipe
Pineapple lamington loaf recipe
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Indulge in a tropical Malibu-spiked lamington cake with layers of cream, chocolate, and pineapple.
Ingredients:
  • 300ml ctn thickened cream
  • 6 large lamingtons
  • 440g can pineapple slices
  • 50g dark chocolate, melted, cooled
  • 62.50 ml Malibu Caribbean Rum with Coconut Flavour
  • Dark chocolate, cut into shards, to decorate
  • Pineapple lollies, to decorate
Instructions:
  • Place a 50cm long piece of plastic wrap in a 10 x 20cm loaf pan, letting it hang over all sides. Cross another piece of the same length over the first piece to line the pan completely.
  • Take a lamington and slice it in half horizontally. Arrange 2 halves in a pan with the coconut side facing down. Cut pieces from another half of a lamington to fill any gaps at the side and end of the pan.
  • Strain pineapple, saving 60ml (1/4 cup) juice. Mix with Malibu. Pour half over the lamington base. Dice pineapple and sprinkle half over the lamington layer.
  • Whip the cream with electric beaters until firm peaks form. Reserve 125ml (1/2 cup) of the whipped cream in the fridge for serving. Spread half of the remaining cream over the pineapple, then add a layer of lamington. Drizzle over the rest of the Malibu mixture and scatter the remaining pineapple. Top with the rest of the whipped cream.
  • Cover the lamington loaf with a final layer of lamington, coconut-side up. Wrap with plastic wrap and place a small board or loaf pan on top, then weight it down with 2 cans. Chill in the fridge for 6 hours.
  • Uncover and carefully invert the loaf onto a serving plate. Whip the set aside cream again and generously spread it over the loaf. Pour the melted chocolate on top and garnish with pineapple lollies and chocolate shards before serving.

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