Wednesday, 20 April 2016

Coconut Cream Squares with Passion Fruit Jam and Pineapple

These little squares are fun and frivolous, but no less delicious because of it. The sponge is light and fluffy and works beautifully with the slightly sharp pineapple and sweet passion fruit jam. Speaking of jam, as exotic as it sounds you can find passion fruit jam very easily now online. Failing that, you can always use a more traditional flavour. I should also mention the coconut cream before we begin. What I mean by this is the cream you find in a tin of coconut milk if you don't shake it prior to opening the tin!

Prep time: 20 Mins
Baking time: 45-50 Mins
175g Unsalted Butter (Softened)
250g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
275g Self Raising Flour
75g Coconut Cream
275 Ripe Pineapple (Chopped)
Half a jar of Passion Fruit Jam
25g Desiccated Coconut

You will need your small rectangular baking tin for this (Around 22x27cm). Preheat the oven to 180C/350F/Gas 4 and double line the tin with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. Sift in the self raising flour, then add the coconut cream and mix to a smooth, consistent batter.

Lay the pineapple over the base of the lined tin and spoon the sponge mixture evenly over the top. Bake in the centre of the oven for around 45-50 minutes, until risen and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven, leave in the tin for 30 minutes, then carefully turn out upside down onto a wire rack (peeling off the paper). Leave until cool.

When the sponge is cool, slice into squares with a sharp knife. The bottom of the sponge has now become the top (with the pineapple peeking out) so spread a little jam over the top of each square. Sprinkle with a touch of desiccated coconut and you are ready to serve. Well done you!

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