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.
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.
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.
Allow to cool in the tin for at least 30 minutes before removing onto a wire rack.
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.
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.
“I love the mixes... the quality of the mixes is superb and I cant compare to others I have used in the past... Im glad I have found you LOL... The sponges are going down a treat... I have always struggled to get my carrot cake the right texture... but I have found my winner... ”
Mandy
These perfect little cakes look so professional for something with such little input - do try them! Deb the Bread