Caramelised pineapple and coconut teacakes

  • 40 mins cooking
  • Makes 6 Item
  • Print


Caramelised pineapple and coconut teacakes
  • 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


Caramelised pineapple and coconut teacakes
  • 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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