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Coconut and lime cakes with rum syrup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Coconut lime cakes with a decadent rum syrup drizzle.
Ingredients:
  • 125g butter
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 1 tsp finely grated lime rind
  • 85g (1/3 cup) sour cream
  • 1 lime
  • 80ml (1/3 cup) fresh lime juice
  • 80ml (1/3 cup) cold water
  • 80g (1/2 cup) finely chopped palm sugar
  • 125ml (1/2 cup) white rum
  • 1 tsp coconut essence
Instructions:
  • Preheat your oven to 180°C. Lightly grease 12 muffin pans with melted butter.
  • With an electric beater, whip together butter and sugar in a bowl until light and creamy. Incorporate eggs one at a time, mixing well after each addition. Combine flours, coconut, zest, and sour cream into the mixture. Transfer the batter into pans, level the tops, and bake for 30 minutes. Once cooked, take out of the oven and flip onto a wire rack.
  • For the rum syrup, zest a lime. Mix lime juice, water, and sugar in a saucepan over medium heat until boiling. Remove from heat, then stir in rum, essence, and lime zest.
  • Invert cakes onto serving plates, drizzle with syrup, garnish with lime zest, and serve promptly.

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