These mini cakes are a retro way to entertain for afternoon tea
100g unsalted butter, chopped, at room temperature
½ cup brown sugar, firmly packed
2 eggs, at room temperature
¾ cup self-raising flour
½ cup desiccated coconut
½ cup mashed ripe banana
²⁄³ cup sour cream
Double cream, to serve
450g can pineapple thins in syrup
¼ cup brown sugar, firmly packed
Grease a six-hole Texas muffin pan ( ¾-cup capacity).
To make topping, drain pineapple. Place six rings on absorbent kitchen paper. Pat dry. Reserve remaining rings for another use. Sprinkle 2 tsps of the sugar over the base of each pan hole. Place pineapple in the holes.
Beat butter and sugar in a small bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
Add half the flour, coconut, banana and cream. Beat on low speed until almost combined. Add remaining flour, coconut, banana and cream. Beat on low speed until combined. Divide evenly among pan holes (about ½ cup in each). Smooth over the tops.
Cook in a moderate oven (180C) for about 30 minutes, or until skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Trim tops of cakes to sit flat. Lift out onto a wire rack to cool.
Serve cakes warm or cold with cream.