Step #1
METHOD (Makes 16 portions): Place the cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter.
Step #2
Add the crushed pineapple, desiccated coconut and mashed bananas into the cake batter and mix in well. Divide the mixture into 16 well greased individual mini round cake tins.
Step #3
Bake in a lower half of a pre-heated oven 180°C (360°F, Gas Mark 4) for 18-20 minutes until firm to the touch.
Step #4
Allow to cool in the tin for at least 30 minutes before removing onto a wire rack.
Step #5
Scoop the pulp and the seeds from the passion fruits and mix with the mascarpone cheese. Split each cake into two even layers and fill with the mascarpone filling.
Step #6
For the “Topping”, scoop the seeds and pulp from the passion fruit and form a paste with the icing sugar, then drizzle over the cakes as per illustration.
