These irresistible coconut and lime cakes are given the final touch with a luscious sticky rum syrup.
- Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to lightly grease.
- Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Stir in the flours, coconut, rind and sour cream until combined. Spoon into pans and smooth surfaces. Bake in oven for 30 minutes. Remove from oven. Turn onto a wire rack.
- To make the rum syrup, use a zester to remove rind from lime. Combine lime juice, water and sugar in a saucepan over medium heat. Bring to boil. Remove from heat and stir in rum, essence and rind.
- Place cakes upside down on serving plates and pour over syrup. Top with lime rind and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set