FEATURE RECIPE
Pineapple coconut cakes with pineapple syrup

Pineapple coconut cakes with pineapple syrup

Serves 10



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


1 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.
2 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


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next