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.