Pina Colada Pavola Log

 Let's take Pavlova to new heights!


 With a tropical twist and a unique shape.

Tart Tin

Classic pavlova is round, but this one is baked in a rectangle tart tin.

The pavlova has a soft marshmallow centre and a crisp top.


The Pina Colada twist comes from the topping flavours of the toasted coconut chips (flakes), charred pineapple pieces and coconut liquor caramel pouring sauce.


You prepare the pavlova mix.


Place in the rectangle tin.

Bake then cool.

Remove from tin.


Place on a serving platter.

Coconut Dessert

While the pavlova is baking, toast the coconut in the oven.

Pineapple Dessert

And char grill, or as I did charred over hot heat, in a dry nonstick frying pan.

Tropical Pavlova

Top with whipped cream and then the prepared pineapple and toasted coconut.

Finally, dribble over as much bottled caramel sauce as you desire.

Tropical Dessert

The liqueur can be omitted if you want a non-alcoholic dessert.

But if you add it, just place the caramel sauce in a jug, add one or two tablespoons of the liqueur, and stir until blended.

Tropical Pavlova

With or without this dessert is sweet and just melts in your mouth.

It was a big hit with my taste testers.

And a dessert recipe I will definitely be creating again.

Printable recipe HERE

Pina Colada Pavlova Log


3 Large eggs

1 cup of fine caster sugar

1 heaped teaspoon of cornflour

425-gram can of pineapple pieces 

4 Tablespoons of coconut chips (flakes)

Whipped cream 

Bottled caramel sauce

1 or 2 Tablespoons of Malibu Coconut liqueur (optional)

 Prepare the pavlova.

In a cake mixer place three large egg whites.

Beat until fluffy and firm.

Add the sugar.

Beat for two minutes on high speed until the sugar is dissolved and the mixture is thick and glossy.

Add the cornflour.

Beat until combined with the egg-white mixture.

Place this mixture into a greased rectangle tart tin.

I used one with a push-up bottom.

(easy to remove pavlova once baked)

Size 10 x 36 centimetres.

Bake in a preheated oven at 100 degrees Celsius.

Bake for 40 to 50 minutes.

The top should be crisp.

Open the oven door and leave it to cool.

Once cool, remove from tin and place on a platter.

While Pavlova is baking prepare:


Place on a tray that is lined with baking paper.

Bake at 150 degrees Celcius for 8 to 10 minutes until golden.

(keep an eye on it as it can overcook easily)


Grill or dry cook in a nonstick frying pan until charred.

Set aside to cool.

Caramel Sauce:

If you are adding the liqueur to the sauce, place 1 cup of sauce in a jug and mix through 1 or 2 Tablespoons of the Malibu Coconut Liqueur.

Top The Dessert:

Top the plated pavlova log with whipped cream

Place the pineapple on top.

Then the caramel sauce.

Finally, sprinkle with the toasted coconut chips.

Serves 4 large servings

or 6 small servings.

Conversion Information HERE

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