Adapted from Regan Daly's In the Sweet Kitchen
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)
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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