Name: Pineapple coconut cakes with pineapple syrup
Yield: 10
Ingredients: Cakes; 65 gm butter, softened; 75 gm caster sugar; 1 egg; 90 ml buttermilk; 110 gm self-raising flour (¾ cup); 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

Ingredients

Cakes

65 gm butter, softened

75 gm caster sugar

1 egg

90 ml buttermilk

110 gm self-raising flour (¾ cup)

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

Method

Main

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.

Styling by Emma Knowles