adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut cakes with pineapple, longan and makrut lime salsa recipe
Coconut cakes with pineapple, longan and makrut lime salsa recipe
0 Likes
Prep Time:
100 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Asian-inspired coconut cakes offer a modern twist on a classic treat.
Ingredients:
  • 125g butter, at room temperature
  • 100g brown sugar
  • 2 tsp finely grated lime rind
  • 75g plain flour
  • 40g self-raising flour
  • 20g desiccated coconut
  • 60ml coconut cream
  • 62.50 ml finely grated palm sugar
  • 60ml water
  • 21.00 gm lime juice
  • 1/2 fresh pineapple, peeled, coarsely chopped
  • 100g fresh longans, peeled, halved, stoned (see note)
  • 2 makrut lime leaves, shredded
Instructions:
  • Preheat your oven to 180°C. Grease four dariole moulds, each with a 3/4 cup (185ml) capacity, and place them on an oven tray.
  • In a bowl, use an electric mixer to beat butter, sugar, and rind until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in flours, coconut, and coconut cream until combined. Spoon mixture into pans and use a palette knife to smooth the surface.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
  • In a small saucepan over low heat, blend palm sugar, water, and lime juice until sugar dissolves, about 3 minutes. Increase heat to high and boil for 2 minutes until slightly thickened. Let it cool for 15 minutes. Mix pineapple, longans, makrut lime, and syrup in a bowl.
  • Plate the cakes and generously spoon the salsa on top before serving.

Similar Recipes