Little Lime-Syrup-Soaked Coconut Cakes

Adapted from Regan Daly's In the Sweet Kitchen

Syrup:

• 1/2 cup + 2 TBLS sugar
• 1/3 cup freshly-squeezed lime juice (about 2 limes)
• Grated zest of those two limes
• 1/4 cup water

Cakes:

• 2 cups white flour
• 3/4 tsp. baking powder
• 1 1/3 cups sugar
• 1 cup unsweetened, finely grated dried coconut
• 2 eggs, at room temperature
• 1 cup canned coconut milk, NOT low fat: don't shake the can - first, scoop off the thick, creamy layer from the top of the can into your measuring cup (2/3 cup if you can get it) then blend the remaining cream with the milk in the can, and top off your measuring cup to the 1 cup mark
• 1 cup unsalted butter, melted
• 2 tsp. grated lime zest
• 1/2 tsp vanilla

Special equipment: mini-muffin pan + additional molds (I got 36 cakes from this recipe; I used a mini-muffin pan that makes 24 plus a tart pan that makes 12)
Cooking spray

Prepare the syrup - In a small saucepan, combine all the syrup ingredients, and stir over low heat until the sugar dissolves. Increase the heat to medium, and boil for about 8 minutes, until the syrup is thickened.

Preheat the oven to 350°. Spray the tins with cooking spray. Sift the flour and baking powder into a large bowl, then add the sugar and coconut. Beat the eggs, then add the coconut milk & cream and the melted butter, and whisk until smooth. make a well in the center of the dry ingredients and pour in the liquids. Add the lime zest and vanilla, and stir with a wooden spoon or rubber spatula until all the flour is evenly mixed in.

Divide the batter into the little tins - a 2 TBLS scoop is good for this. Bake for about 15 - 18 minutes, until the edges are brown and the centers are risen.

Let the cakes cool in the tins for about 5 minutes, then unmold onto a rack placed over a large cookie sheet. Here's where I differ from Regan - she instructs to put the cakes right side up, prick with a fork, and then put the syrup on. I prefer to leave them bottom up, and don't bother pricking - the bottom crust is softer than the top, so I think more syrup soaks in. Either way, spoon syrup over all the little cakes, and put them someplace where your cats won't get them, and eat the same day if you can, but they are still good for 2 -3 days.

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