Print
Moist pineapple and lime mini bundt cakes, served on rum and brown sugar grilled pineapple slices topped with whipped coconut cream

Pineapple and Lime Mini Bundt Cakes

Moist pineapple and lime mini bundt cakes served on grilled pineapple slices topped with whipped coconut cream
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Adore Foods

Ingredients

  • Cakes
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 teaspoon white vinegar
  • 3/4 cups sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup pineapple juice
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 2 tablespoons butter softened
  • pineapple slices 1/2 inch/ 1 cm thick
  • 1/4 cup brown sugar
  • 2 tablespoons rum optional
  • cooking oil spray
  • 1 can coconut milk chilled
  • 1 cup heavy cream
  • lime slices and chopped pineapple to serve

Instructions

  1. Preheat oven to 350F/ 180C. Lightly grease mini bunt cakes pan with softened butter and set aside.
  2. Add all ingredients for cake batter in a large bowl and whisk, using a mixer the until everything is incorporated and the batter is smooth. Pour batter in prepared mold and bake for 15 minutes. Remove from oven and set aside to cool down without removing the cakes from the mold.
  3. Meanwhile, combine brown sugar and rum in a small bowl and brush pineapple slices with the mixture. Scary with cooking oil a grill pan and place it on medium high heat. Grill pineapple slices batches for 3-4 minutes on each side, until nicely brown and grill marks have appeared. Set aside till serving time.
  4. In a medium bowl, scoop out and add to the bowl the coconut fat that separates out, add heavy cream and whip it using a mixer for a couple of minutes.
  5. To assemble the cakes, place a grilled pineapple slice, add a mini bundt cake on top and top up with whipped coconut cream, add some chopped pineapple and lime slices and serve.