Re Inventing The Lamington 2011 Part 2

I thought that the Pina Colada lamington sounded too good to be true.  I had been wanting to make cocktail flavoured cakes for about a year now and thought this would be a good place to start.  A year ago you say, right about the time of the last re-inventing of the lamington.  Yes too good to be true indeed, as that is one of the flavours that Mr P from Delicious Delicious Delicious blogged last year.  It sounded so good it stayed in my subconcious till this year when I gave it a try.

However I can safely say there are no regrets as they tasted sensational and I have been asked to make them again.  They are made differently than Mr Ps, but in the spirit of the competition it just seems wrong to enter them.

Luckily Mr P has extended the deadline to the end of January so I can just squeeze a new one in.  I have gone onto a completely different tack with my new lamington, something very Australian. I have decided to enter a pavlova lamington.  This may even prompt me find more foods I can turn into other food :)

So I start with the pavlova (A pavlova for those who don't know is like a big meringue that is crunchy chewy on the outside and light and fluffy on the inside.  Generally served with cream on top and fruit or shaved chocolate)

This is my mother's recipe which she has allowed me to share, and I will freely admit I don't make them as well as she does.

Pavlova

4 egg whites
250g caster sugar
1dessertspoon cornflour
1 teaspoon vinegar
1 teaspoon vanilla
pinch salt

Heat oven 115 C warm the bowl
Beat egg whites with salt until stiff add sugar slowly
Fold in vinegar ,vanilla and cornflour
Put on greased and cornflour tray
Bake 1 1/2 hours
Allow it to cool in the oven

Cut this into lamington sized cubes
Slice into two layers
On the first layer spread whipped cream then sliced strawberries
Add the top layer and do the same
Add cream to the sides of your "lamington"
Drizzle melted chocolate thinned with some cream over the top and spinkle with coconut

Viola a pavlova lamington

 Hmmm best pavlova lamington I have had all day

Re Inventing the Lamington 2011

Well it has been a year since I started this blog.  The person that inspired me to start blogging Mr P from Delicious Delicious Delicious is having his annual (I hope) re inventing the lamington contest.

This year I have decided to do a Pina Colada flavoured lamington.

I started with a pineapple cake.  The recipe for the cake is here. This a beautifully moist cake, however it has a very delicate pineapple flavour.  As I was adding a coconut flavoured coating, I didn't want the pineapple flavour drowned out by the coconut taste.  So I brushed the top of the cake with a syrup made from pineapple juice and sugar, that I reduced by half on the stove top.

In between the layers of the lamington and around the outside is coconut cream cheese frosting:
2 tablespoons coconut cream
1 tablespoons cream cheese
2 1/2 cups icing sugar

After that I coated it in dessicated coconut.  I tried another one in yellow coloured sprinkles but I like the white ones the best.  A dust of white sparkles and I am done.