I was subjected to two wonderful realisations last weekend….1) The days are (finally) getting longer and 2) we have an abundance of rum! 😀
With this in mind, I set to digging out a recipe I have been wanting to try for a while. Lovely sunny little cakes doused in rum and loaded with coconut – a match made in heaven!
I originally found this recipe on the BBC food website, but as always, i’ve made my own amendments to the recipe!
I know that some people aren’t a big fan of coconut *sob* so if you want to give these a whirl but coconut isn’t your thing….just leave it out 🙂
Although they are ‘mini’ they are certainly filling and one will easily feed two….unless you are greedy like me, in which case, you would never dream of sharing!
Please note: you will need six ramekins for this recipe
For the topping:
- 50g butter, plus extra for greasing
- 50g soft brown sugar
- 2 tbsp rum (I used a spiced rum)
- 6 canned pineapple rings (keep some of the juice!)
- 6 glacé cherries
For the cake:
- 140g butter, softened
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 65g desiccated coconut
- 1 tsp of vanilla extract
- 6 tbsp milk
- 2 tbsp of the pineapple juice
1. Start by preparing your ramekins, you will need to make sure these are really well greased. I just used a thin layer of butter but you can also use a grease and release cake spray.
2. Next, heat the butter, sugar and rum in a small saucepan over a low heat until dissolved and bubbling for a few minutes to ensure it has thickened slightly.
3. Divide the butter, sugar and rum mixture equally between the 6 ramekins.
4. Add a pineapple ring with a glacé cherry in the middle to each ramekin.
5. Now heat your oven to 180C/160C fan/gas 4.
6. Beat together the butter and sugar with an electric whisk until pale and fluffy.
7. Gradually beat in the eggs, then fold in the flour, baking powder and coconut.
8. Next, add the vanilla essence and the pineapple juice.
9. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 30-40 mins until risen, golden and springy to the touch.
10. Remove from the oven and set them aside to cool in the ramekins for around 10 minutes
11. To remove the cakes from the ramekins, gently run a knife around the edge of each cake before placing a plate on tip and tipping the ramekin upside down.
Tip: You may have to tap the cakes out or run the knife around the edge again but they should come out fairly easily.
Love S & P xx