Name: Caramelised pineapple and coconut teacakes
Cook time: 40 min
Total time: 40 min
Ingredients: 60 gram butter, softened; 2 teaspoon coconut essence; 1/3 cup (75g) caster sugar; 1 egg; 2/3 cup (100g) self-raising flour; 1/4 cup (35g) plain flour; 1/4 cup (20g) desiccated coconut; 1/2 cup (125ml) milk; 225 gram canned pineapple slices in natural juice, drained; 75 gram butter; 1/3 cup (75g) firmly packed light brown sugar

Ingredients

60 gram butter, softened

2 teaspoon coconut essence

1/3 cup (75g) caster sugar

1 egg

2/3 cup (100g) self-raising flour

1/4 cup (35g) plain flour

1/4 cup (20g) desiccated coconut

1/2 cup (125ml) milk

225 gram canned pineapple slices in natural juice, drained

75 gram butter

1/3 cup (75g) firmly packed light brown sugar

Method

1.To make caramelised pineapple, slice pineapple rings in half horizontally. Stir butter and sugar in a large frying pan over low heat until sugar dissolves and bring to the boil. Add pineapple and turn occasionally over 3 minutes or until browned.

2.Preheat oven to 180°C. Grease a 6-hole (¾-cup/180ml) texas muffin pan. Line base of pan holes with rounds of baking paper.

3.Place one slice of caramelised pineapple in each pan hole and spoon half the caramel over pineapple pieces.

4.Beat butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, coconut and milk. Spoon mixture into pan holes, smooth surface.

5.Bake teacakes about 25 minutes. Stand in pan 5 minutes; turn, pineapple-side up, onto serving plates. Serve warm teacakes with any remaining syrup.

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