• 4 tablespoons unsalted Kerrygold Irish butter
• 1/3 cup light brown sugar
• 2 tablespoons Celtic Crossing liqueur
• 8 pineapple slices, drained, from a 20-ounce can of pineapple slices
• 8 maraschino cherries
• 1/2 cup sweetened flaked coconut
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoons vanilla extract
• 3/4 cup buttermilk
If you feel like baking, this old-fashioned dessert is terrific. A slice of pineapple from a can fits perfectly into an individual ramekin and the smooth whiskey and honey overtones of Celtic Crossing add great flavor to the topping.
Preheat the oven 350º F. Generously butter eight 8-ounce ramekins.
To make the topping: In a small saucepan over medium-low heat, combine the butter, sugar, and Celtic Crossing. Cook, stirring constantly, for 5 to 6 minutes, or until the sugar has melted and the mixture is smooth. Divide the mixture among the prepared ramekins. Place a pineapple slice over the syrup in each one, and put a cherry in the center. Set aside.
To make the cake: In a small skillet over medium heat, toast the coconut, stirring frequently, for 2 to 3 minutes, or until it begins to lightly brown. Remove from the heat and let cool. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla. Beat in half the flour mixture and half the buttermilk until well combined, then beat in remaining flour and buttermilk until smooth. Stir in the coconut. Spoon the batter into the prepared ramekins and place them on a baking sheet.
Bake for 28 to 30 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack for 5 minutes. Run a knife around the sides of the ramekins and invert onto 8 dessert plates. Serve warm or at room temperature. Makes 8 cakes