Coconut cakes with grilled pineapple and vanilla cardamom syrup

By Amanda Laird

Add a comment
Coconut cakes with grilled pineapple and vanilla cardamom syrup. Photo / Babiche Martens
Coconut cakes with grilled pineapple and vanilla cardamom syrup. Photo / Babiche Martens

Makes 12

180g butter, softened
3/4 cup caster sugar
2 eggs, separated
1/2 cup coconut cream
1 cup self-raising flour
1/2 cup desiccated coconut

2 tsp vanilla extract
1 Tbs butter, softened
1 cup icing sugar

1 Tbs butter
1 Tbs brown sugar
3 rounds of ripe pineapple, sliced into 24

1/4 cup brown sugar
1/4 cup water
1 tsp ground cardamom
1 tsp vanilla extract

1 To make the cakes; preheat the oven to 180c. Grease individual cake tins or use cake papers, or muffin tins.

2 Beat the butter and sugar until pale. Separate the egg yolks and the whites. Add one egg yolk at a time to the mixture while gently mixing to incorporate the ingredients, then stir in the coconut cream.

3 Fold in the flour and coconut. Whisk the egg whites until soft then fold into the cake mixture.

4 Spoon into the prepared baking tins or papers, then bake for about 15 minutes or until the tops spring back when lightly touched.

5 To make the icing; beat all the ingredients together until smooth.

6 To glaze the pineapple; heat a pan, add the butter then the sugar. When bubbling, add the pineapple then cook for a minute on each side or until golden. Let cool.

7 To make the syrup; simmer the sugar, water, cardamom and vanilla together in a saucepan for 20 minutes. Let cool before serving over the fruit, icing and syrup.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 27 Nov 2015 18:10:52 Processing Time: 1084ms