Drunken Coconut & Pineapple Cakes

 From 'Mexico The Cookbook' by Margarita Carrilo Arronte
Drunken Coconut & Pineapple Cakes These individual cakes are boosy, fluffy, and delicious.

  • 50g plain flour
  • ¼ tsp baking powder
  • 70g butter, diced
  • 120g icing sugar
  • 3 eggs
  • 4 tbsp almond meal
  • 80g unsweetened coconut, finely grated
    • For the Syrup
  • 100g sugar
  • 100ml aged mezcal
    • To Decorate
  • 50g butter
  • 4 tbsp sugar
  • 1 small ripe pineapple; peeled, cored, and sliced
  • 100ml double cream
  • 4 tbsp icing sugar
  • 8 raspberries, strawberries, or blackberries
  1. Preheat the oven to 180°C. Line 8 individual cake pans with parchment paper.
  2. Sift together the flour and baking powder into a bowl.
  3. Beat together the butter and icing sugar in another bowl until pale and fluffy.
  4. Add the eggs, one at a time, beating them well after each addition.
  5. Add the ground almonds and grated coconut and beat well.
  6. Add the flour mixture in batches and beat until all the ingredients have been incorporated.
  7. Spoon the batter into the pans and bake for 20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
  8. Meanwhile, make the Syrup:
    1. Combine the sugar and 120ml water in a saucepan, heat gently, and stir until the sugar has dissolved completely.
    2. Bring to a boil without stirring, and boil for 2 minutes until clear. Remove the pan from the heat and let cool.
  9. Remove the cake pans from the oven, turn the cakes out, and let cool.
  10. Combine 100ml of the cooled syrup with the mezcal and drizzle over the cakes to make them drunk.
  11. For the Decoration:
    1. Combine the butter and sugar in a saucepan and cook over a medium heat, covered, until caramel covered.
    2. Add the pineapple slices and cook for a few minutes on each side to caramelize. Remove the pan from the heat. Cover and set aside.
    3. Beat the cream with the icing sugar in a bowl until it forms soft peaks.
  12. To serve, tope the cakes with pineapple slices and spoon over the cream. Decorate with your chosen berries.