Pineapple Coconut Cakes with Pineapple Syrup

Name: Pineapple Coconut Cakes with Pineapple Syrup
Yield: Makes 8
Cuisine: Australian
Ingredients: 130 g (4½ oz) butter, softened; 2 eggs; 175 ml (6 fl oz) buttermilk; 225 g (8 oz) self-raising flour, sifted; 100 g (3½ oz) desiccated coconut; 700 g (1 lb 10 oz) fresh or canned pineapple, diced; 700 g (1 lb 10 oz) fresh or canned pineapple, diced; 700 g (1 lb 10 oz) fresh or canned pineapple, diced; 700 g (1 lb 10 oz) fresh or canned pineapple, diced; 270 g (9½ oz) caster sugar; 270 g (9½ oz) caster sugar; juice of 6 limes; 100 ml (3½ fl oz) water; 100 ml (3½ fl oz) white rum

Preparation info

Makes
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Flavours that grow together generally go together, so I have used pineapple and coconut in these deliciously moist mini-cakes using flavours from the Caribbean. These flavours are also popular in Australia and New Zealand.

Ingredients

130 g (4½ oz) butter, softened
150 g (5½

Oceania
New Zealand
Australia
Vegetarian
Cake

Method

Meanwhile, make the syrup. Combine the pineapple, sugar, lime juice and water in a pan and stir over a medium-high heat until the sugar dissolves. Bring to the boil and simmer for 15 minutes or until syrupy. Cool, add the rum and pour through a fine-mesh sieve, discarding solids. Cool completely.
Remove the cakes from the oven, pour over half the syrup, then tu