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Method:
Use some of the sponge fingers to line
the base and sides of an 18 cm/7 in deep round, loose-bottomed cake
tin (pan). Crush the remainder. Beat the butter until really soft.
Sift the icing sugar and cocoa over and work in with a wooden spoon,
adding the rum. Whip the cream until peaking. Mash the bananas with
the lemon juice and sugar and fold in half the whipped cream. Spread
half the chocolate mixture over the biscuits (cookies) in the tin,
then a third of the crushed sponge fingers. Add a layer of half the
banana cream and half the remaining crumbs. Repeat the layers,
finishing with a layer of banana mixture. Chill until firm.
Trim the sponge fingers level with the top of the banana mixture.
Spoon the remaining cream into a piping bag fitted with a large star
tube (tip) and pipe rosettes of cream all round the top edge. Decorate
the centre with toasted coconut flakes before serving.
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