Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster
sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self -
rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster
sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple,
sugar, lime juice and 1/2 cup (120 ml) water
in a saucepan and
stir over medium - high heat until
sugar dissolves.