Ingredients

• 125g butter, at room temperature
• 1/2 cup (100g) brown sugar
• 2 teaspoons finely grated lime rind
• 2 eggs
• 1/2 cup (75g) plain flour
• 1/4 cup (40g) self-raising flour
• 1/4 cup (20g) desiccated coconut
• 1/4 cup (60ml) coconut cream
• 1/4 cup finely grated palm sugar
• 1/4 cup (60ml) water
• 1 tablespoon lime juice
• 1/2 fresh pineapple, peeled, coarsely chopped
• 100g fresh longans, peeled, halved, stoned (see note)
• 2 kaffir lime leaves, shredded

Method

• Step 1 Preheat oven to 180°C. Grease four 3/4 cup (185ml) capacity dariole moulds and place on an oven tray.
• Step 2 Use an electric mixer to beat butter, sugar and rind in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition, until just combined. Stir in the combined flours, coconut and coconut cream until just combined. Spoon evenly among pans. Use a small pallete knife to smooth the surface.
• Step 3 Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.
• Step 4 Meanwhile, combine palm sugar, water and lime juice in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Remove from heat and set aside for 15 minutes to cool. Combine the pineapple, longans, kaffir lime and syrup in a bowl.
• Step 5 Place the cakes on serving plates. Top with the salsa to serve.