Categories: Apple,Butter,Cream,eggs,Flour,Sugar,Tasty Soup

Coconut cakes with pineapple, longan and kaffir lime salsa

October 24th, 2011
    Ingredients
  • 125g butter, at room temperature
  • 1/2 cup (100g) brown sugar
  • 2 tsp finely grated lime rind
  • 2 eggs
  • 1/2 cup (75g) plain flour
  • 1/4 cup (40g) self-raising flour
  • 1/4 cup (20g) desiccated coconut
  • 1/4 cup (60ml) coconut cream
  • 1/4 cup finely grated palm sugar
  • 1/4 cup (60ml) water
  • 1 tbs lime juice
  • 1/2 fresh pineapple, peeled, coarsely chopped
  • 100g fresh longans, peeled, halved, stoned
  • 2 kaffir lime leaves, shredded

Method
Preheat oven to 180°C. Grease four 3/4 cup (185ml) capacity dariole moulds and place on an oven tray.
Use an electric mixer to beat butter, sugar and rind in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition, until just combined. Stir in the combined flours, coconut and coconut cream until just combined. Spoon evenly among pans. Use a small pallete knife to smooth the surface.
Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.
Meanwhile, combine palm sugar, water and lime juice in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Remove from heat and set aside for 15 minutes to cool. Combine the pineapple, longans, kaffir lime and syrup in a bowl.
Place the cakes on serving plates. Top with the salsa to serve.


via: tastysoup.info

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