Coconut, lime and passionfruit syrup cakes
These Coconut, Lime, and Passionfruit Syrup Cakes combine rich coconut with zesty lime and sweet passionfruit. They are soft, baked in muffin tins, and soaked in a tropical syrup for added flavor.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 cup dried coconut meat
3/4 cup sugar
1/2 cup butter
1/2 cup milk (1% fat)
2 eggs
2 passion fruits
1 tbsp lime zest
1 cup water
1/3 cup lime juice
Indulge in the tropical flavors of these Coconut, Lime, and Passionfruit Syrup Cakes. This delightful recipe combines the rich, creamy texture of coconut with the zesty freshness of lime and the exotic sweetness of passionfruit, creating a dessert that's perfect for any occasion.
Instructions:
- Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with paper muffin liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the milk, mixing until well combined.
- Stir in the lime zest.
- In a separate bowl, combine the self-raising flour and dried coconut meat.
- Gradually add the dry ingredients to the butter mixture, folding gently until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan, combine the passion fruit pulp (scoop the seeds and juice from the passion fruits), water, lime juice, and 1/2 cup of sugar.
- Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes until the syrup thickens slightly.
- Remove from heat and set aside to cool.
- Once the cakes and syrup have cooled, place the cakes on a serving plate.
- Poke small holes on the top of each cake using a skewer or toothpick.
- Spoon the passionfruit syrup over each cake, allowing it to soak in.
These Coconut, Lime, and Passionfruit Syrup Cakes are a tropical delight that are sure to impress your family and friends. The combination of flavors and textures makes for a wonderfully unique dessert experience. Enjoy these cakes on a warm summer day, paired with a refreshing beverage.
Coconut, lime and passionfruit syrup cakes FAQ:
The cakes should be baked in a preheated oven at 180°C (350°F) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cakes are done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, they should be lightly golden on top.
Use a 12-cup muffin tin for this recipe. You can either grease the tin or line it with paper muffin liners for easier removal.
Yes, you can substitute lime juice with lemon juice for a similar tangy flavor. However, this may slightly alter the flavor profile of the cakes.
Store any leftover cakes in an airtight container at room temperature for up to 3 days. If they are soaked in syrup, it’s best to refrigerate them to keep them fresh.
Tips:
- Ensure that the butter is at room temperature before you start mixing it with the other ingredients to achieve a smoother batter.
- Use fresh passionfruit pulp for a more intense flavor. If fresh passionfruit is not available, you can use canned pulp as a substitute.
- When zesting the lime, make sure to only get the outer green layer and avoid the bitter white pith underneath.
- If you prefer a stronger coconut flavor, consider toasting the dried coconut meat lightly before adding it to the batter.
- Check the doneness of the cakes by inserting a toothpick into the center; if it comes out clean, the cakes are ready.
- For an extra touch, garnish the finished cakes with a drizzle of lime glaze or a sprinkle of powdered sugar.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 5g
Carbohydrates 45g
Fiber 3.55g
Sugar 27g
Fat 18g
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