Coconut Spice Cakes
Coconut Spice cakes with candied pineapple
Coconut Spice Cakes
150g soft butter
150g castor sugar
2 eggs
150g self raising flour
1/4 teaspoon baking powder
50g desiccated coconut milk
100ml buttermilk
1 teaspoon mixed spice
1 teaspoon ground ginger
Beat the sugar and butter until pale and fluffy.
Add the eggs one at a time and then add the dry ingredients and buttermilk. Fold to combine and then spoon into 6 individual buttered cake tins or silicon disposable moulds.
Bake in a 180c preheated oven for 25 minutes or until an inserted skewer comes out clean.
Candied Pineapple
1 pineapple
100g castor sugar
75ml water
50ml rum
1 teaspoon vanilla extract
Pinch allspice
1 teaspoon mixed spice
Pinch nutmeg
Cut the top off the pineapple and peel with a sharp knife.
Remove the eyes with a sharp knife.
Cut the pineapple in quarters and remove the core.
Cut into bite sized pieces.
Heat the castor sugar in a large frying pan until it turns into an amber liquid.
Add the water and cook to a thick syrup. Add the rum and spices and cook until syrupy.
Add the pineapple and cook for 2 minutes.
Serve with ice cream.
