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Coconut and Pineapple Sponge

Recipe by Ray McVinnie

Coconut & Pineapple Sponge

Serves 6

For the sponge:
4 free-range eggs
120g caster sugar
120g Girolomoni organic '00' flour
½ cup long strand desiccated coconut

Preheat the oven to 200°C. Butter and line the bottom of a 25cm by 40cm shallow baking tray with baking paper.

Beat the eggs and sugar for 10 minutes or until very thick, pale and creamy. Carefully fold in the flour and coconut with a metal spoon. Pour into the tin. Without squashing all the air out, spread the mix about 2cm thick. Place in the oven for 10 minutes or until a skewer inserted into the middle of the cake comes out completely clean.  The cake should be well cooked, even a little dry. Remove from the oven and cool.

Cut into two rectangles each about 20cm by 25cm. Reserve.

For the filling and topping:

225g can pineapple in syrup, syrup drained and reserved, pineapple finely diced
400ml cream, whipped
150g Valrhona Caraibe , chopped coarsely
30g Fresh As freeze-dried pineapple chunks , chopped coarsely
Valrhona dark crunchy pearls , to garnish

Drizzle the pineapple syrup equally over each rectangle of sponge.

Put 100ml of the cream into a small saucepan and bring to the boil. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and you have a smooth mixture. Set aside to cool and thicken a little. This is the ganache.

Whip the remaining cream and fold in the drained canned pineapple and the freeze dried pineapple chunks.

Place one rectangle of the sponge on a serving plate. Spread the pineapple and cream mixture over the top. Top with the other half of the sponge. Press down lightly with the palm of your hand to make it stick together. Spread the ganache over the top of the sponge and let it dribble down the sides. Sprinkle with the chocolate pearls. Serve in slices.

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