Coconut and lime cakes with rum syrup

These irresistible coconut and lime cakes are given the final touch with a luscious sticky rum syrup.

Recipe «Coconut and lime cakes with rum syrup» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: Melted butter, to grease, 125g butter, 215g caster sugar, 3 eggs, 75g plain flour , 40g self-raising flour, 45g desiccated coconut, 1 tsp finely grated lime rind , 85g sour cream, 1 lime, 80ml fresh lime juice, 80ml cold water, 80g finely chopped palm sugar, 125ml white rum, 1 tsp coconut essence.

Ingredients:

• Melted butter, to grease 
• 125g butter 
• 215g caster sugar 
• 3 eggs 
• 75g plain flour 
• 40g self-raising flour 
• 45g desiccated coconut 
• 1 tsp finely grated lime rind 
• 85g sour cream 
• 1 lime 
• 80ml fresh lime juice 
• 80ml cold water 
• 80g finely chopped palm sugar 
• 125ml white rum 
• 1 tsp coconut essence 

Instructions

1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to lightly grease.
2. 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.
3. 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.
4. Place cakes upside down on serving plates and pour over syrup. Top with lime rind and serve immediately.