Coconut cakes with pineapple, longan and kaffir lime salsa

Photography by Amanda McLauchlan

Traditional coconut cakes are given an Asian twist in this beautiful dessert idea.

Makes 4

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.

Notebook: - January 2008
Recipe by Sarah Hobbs