Let’s get a little tropical with these totally cute and completely tasty mini cakes. Full of sticky sweet pineapple chunks, flecked with coconut and drenched in a ginger syrup, these beauties are utterly divine!
Prep 20 minutes (plus cooling)
Cook 30 minutes
1 1/2 cups icing sugar mixture, plus extra for dusting
1/2 cup desiccated coconut
1/2 cup almond meal
1/2 cup plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
180g butter, melted, cooled
5 eggs whites, lightly beaten
250g pineapple, finely chopped
300ml thickened cream, whipped
1/3 cup caster sugar
1 tablespoon finely chopped glace ginger
1 Preheat oven to 180°C/160°C fan-forced. Grease 8 x 1/2-cup-capacity round cake or friand pans. Place on a baking tray.
2 Combine icing sugar, coconut, almond meal, flour, cinnamon, nutmeg and ginger in a bowl. Add egg whites, butter and pineapple. Fold to combine.
3 Divide mixture evenly among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre of cakes comes out clean. Stand for 5 minutes. Turn, top-side up onto a wire rack lined with baking paper. Cool.
4 Make Ginger Syrup Place sugar and 1/2 cup water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes or until syrup thickens slightly. Remove from heat. Stir in ginger. Set aside to cool.
5 Split cakes in half. Spoon cream onto cake bases. Sandwich with cake tops. Place on serving plates. Drizzle with syrup. Serve dusted with extra icing sugar.
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