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How to make Coconut and lime cakes with rum syrup

Yield = 12
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • Melted butter, to grease
  • 125g butter
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 75g (1/2 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 1 teaspoon finely grated lime rind
  • 85g (1/3 cup) sour cream

rum syrup

  • 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 teaspoon coconut essence

Method

  • Step 1 Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to lightly grease.
  • Step 2 Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Stir in the flours, coconut, rind and sour cream until combined. Spoon into pans and smooth surfaces. Bake in oven for 30 minutes. Remove from oven. Turn onto a wire rack.
  • Step 3 To make the rum syrup, use a zester to remove rind from lime. Combine lime juice, water and sugar in a saucepan over medium heat. Bring to boil. Remove from heat and stir in rum, essence and rind.
  • Step 4 Place cakes upside down on serving plates and pour over syrup. Top with lime rind and serve immediately.