Entertaining Dessert

White chocolate, lamington and pineapple jam cake recipe

Name: White chocolate, lamington and pineapple jam cake recipe
Yield: 10
Ingredients: 200g unsalted butter, chopped, softened; 250g caster sugar; 4 eggs, at room temperature; 250g sour cream, at room temperature; 2 cups (300g) self-raising flour, sifted; 100g desiccated coconut; 100g white chocolate, melted and cooled; 2 cups moist coconut flakes, to coat; 620g fresh pineapple (peeled, core removed), roughly chopped; 1 cup (220g) caster sugar; 1 tbs chopped ginger; 1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes; 300g unsalted butter, chopped, at room temperature; 250g pure icing sugar, sifted; 2 tsp vanilla extract; 1 1/2 tbs coconut milk

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by Phoebe Wood

Dec 15, 2020

This summery cake is perfect for birthdays, barbecues and bake sales. You’ll need 2 x 20cm round cake pans for this recipe.

200g unsalted butter, chopped, softened
250g caster sugar
4 eggs, at room temperature
250g sour cream, at room temperature
2 cups (300g) self-raising flour, sifted
100g desiccated coconut
100g white chocolate, melted and cooled
2 cups moist coconut flakes, to coat

Pineapple jam

620g fresh pineapple (peeled, core removed), roughly chopped
1 cup (220g) caster sugar
1 tbs chopped ginger
1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes

Frosting

300g unsalted butter, chopped, at room temperature
250g pure icing sugar, sifted
2 tsp vanilla extract
1 1/2 tbs coconut milk

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease 2 x 20cm round cake pans and line bases and sides with baking paper.
2.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add eggs, one at a time, beating well after each addition. Beat in sour cream (the mixture may look split, but will come back together with the dry ingredients), then fold in flour, desiccated coconut and chocolate. Divide batter between pans and smooth tops. Bake for 45 minutes, or until golden and a skewer inserted in the centres comes out clean. Cool completely in pans on a wire rack, then turn out and carefully slice each cake in half horizontally. Set aside.
3.

For the jam, place pineapple, sugar and ginger in a saucepan with 1 cup (250ml) water over high heat, stirring constantly to dissolve the sugar. Reduce heat to medium-low and cook for 1 hour 10 minutes, until thick and jammy. Place mixture in a small food processor and whiz to a puree. Return to pan, squeeze excess water from gelatine leaf and stir through until melted and combined. Cool to room temperature, then chill until cold.
4.

For the frosting, in a stand mixer fitted with the paddle attachment, beat butter, sugar and vanilla on medium-high speed for 5 minutes, or until thick and pale. Add coconut milk, reduce speed to low and beat for a further 1 minute to combine.
5.

Place one cake on a serving plate and spread with 1/2 cup frosting. Top with one-third of the pineapple jam, and another layer of cake. Spread with 1/2 cup frosting and repeat layering, finishing with a layer of cake. Spread remaining frosting over and around the cake, then coat liberally in coconut flakes, pressing them into the icing. Chill for 30 minutes before serving.