Pineapple coconut cakes with pineapple syrup

AT A GLANCE

  • Serves 10 people

  •  
  • Cakes
  • 65 gm butter, softened
  • 75 gm caster sugar
  • 1 egg
  • 90 ml buttermilk
  • 110 gm (¾ cup) self-raising flour
  • 35 gm desiccated coconut
  • 25 gm shredded coconut
  • 40 gm pineapple, finely diced
  • To serve: thinly sliced pineapple
  •  
  • Pineapple syrup
  • 350 gm pineapple, coarsely chopped
  • 130 gm caster sugar
  • 3 limes, juice only
  • 50 ml white rum
01   For pineapple syrup, combine pineapple, sugar, lime juice and ½ cup water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and simmer for 15 minutes or until syrupy. Cool, add rum and strain, discarding solids. Cool completely.
02   Preheat oven to 160C. Beat butter and sugar using an electric mixer until pale and fluffy, add egg and buttermilk and beat to combine. Stir in flour, coconut and pineapple, then spoon mixture into 10 greased and floured 1/3 cup-capacity brioche or dariole moulds and bake for 20 minutes or until golden and a skewer withdraws clean. Turn cakes from moulds, pour over half the syrup and cool on a wire rack. Serve with remaining syrup and sliced pineapple.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2007

Feb 2007

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