Cakes

Tropical mini cakes

Refreshing mini cakes with pineapple, lime and coconut to remind me that the weather gets better!

Despite spring officially arriving on March 20th, it just started snowing in Toronto. These little cakes made me feel more hopeful about the faint phantom of spring and even fainter ghost of the summer.

To make you taste the tropics here is a very tropical flavour, reminiscent of piña colada, with pineapple (juice and chunks), lime (juice and zest) and topped with Malibu/coconut icing. I adapted this recipe for mini portions using muffin pan to make it easier to share. You can easily make it into a bigger cake using a cake pan instead.

The cakes are very moist and scrumptious. They taste quite sweet although the batter itself does not use much sugar. If you prefer a less sweet option you can control for that with your icing.

Ingredients

All ingredients at room temperature.

Cake

  • 125 g butter

  • 120 g sugar

  • 1 can of pineapple chunks (400 ml)

    • 150 juice reserved
    • ~ 250 g pineapple
  • 3 large eggs
  • 225 g of cake flour
  • zest of 1 lime
  • 25 ml lime juice
  • 2 tsp baking powder

Coconut icing

  • 2/3 cup of icing sugar
  • 3 Tbs Malibu (non-alcoholic replacement: coconut milk)

To make the icing simply mix the icing sugar with Malibu until well combined (no sugar lumps!).

Plus

  • 1 muffin pan or 25 cm round pan lined with parchment paper
  • shredded coconut for decoration

Procedure

Preheated the oven to 160°C/345°F.

In a bowl sift together flour and baking powder. Set aside.

In another bowl using a mixer, beat butter with sugar until you get a light (in colour and texture) batter. Beat in the eggs; one at a time and beating very well after each addition. Add lime zest and mix.

To the batter add 1/3 of dry ingredients, then add 1/3 of lime and pineapple juice. Mix with a whisk only until combined. Repeat with the remaining ingredients.

Transfer the batter to the prepared pan. Arrange pineapple chunks on top.

Bake for about 15 min (muffin pan) or 40-45 min (cake pan). Check your cake with a skewer. When done, cool slightly but not completely; enough to handle with bare hands.

  • If you are baking a full cake: Flip the cake up-side-down. The pineapple chunks will have fallen through the light batter to the bottom. We flip the cake to return them to the top.

Spread the icing evenly over the top of the cake. Decorate with shredded coconut.

Hope you like it as much as I did!

Make cocktail while you have the Malibu out!
Beat it!
Can you smell the zest?!
Don’t over stir your batter.
Voilá!

Recipe modified from this site.

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