Small and cute, but rough around the edges ;)

Ingredients

GROUP A: CAKE

• 1/3 cup + 1 tbsp granulated sugar

• 2 1/2 tbsp butter

• 1 medium egg

• 1/3 cup sour cream

• 1/4 tsp vanilla extract

• 1/2 tsp lime juice

• 1/2 tsp lime zest

• 1/2 cup pineapple chunks, finely minced

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/3 cup + 2 tbsp AP flour

GROUP B: BUTTERCREAM

• 1/4 cup salted butter, softened at room temperature

• 1/4 tsp vanilla extract

• 1/2 tsp ground ginger

• 1/4 tsp red chili powder

• 1/8 tsp ground cinnamon

• 2 tsp powdered sugar

• Pinch of ground pepper

GROUP C: GARNISHING

• 1 tsp desiccated coconut

• 1/4 tsp lime zest

• Pineapple bits

Method

• Preheat the oven to 350 F. Line a regular sized cake loaf tin or an 8” x 8” tin with parchment paper, and set aside. You can always use a large baking tray as well; this will make a thin sponge and hence, extra layers.

• For the cake: Beat the butter and sugar together till fluffy, for 3 - 4 minutes (i.e., the sugar should not look or feel as starkly granular in the butter). Whisk in the egg and mix to a uniform consistency. Add the sour cream, salt, vanilla, lime juice, and baking soda, and mix well.

• Add the flour and mix gently, ensuring that there are no lumps in the batter. Fold in the pineapple bits and the lime zest. Pour batter into the prepared tin and bake for 25 minutes at first. Poke with a skewer (should come out clean) to check if more baking time is required. Bake longer in increments of 5 minutes if required. Place the cake on a cooling grid once done. Place it in the fridge for faster cooling.

• While the cake is baking, make the buttercream: beat the butter for 2 - 3 minutes till it is soft and creamy. Add the vanilla extract and mix well to incorporate fully. Add the sugar and spices, and mix thoroughly. Set aside.

• Heat up a medium skillet on medium-low heat and add to it the desiccated coconut; toast it till it is browned.

• Plate the cake: Once the cake is completely cooled, using a 3” cookie cutter, cut out as many circles as desired/possible. Smear the top of each layer with the buttercream and continue to build the stack. Top off with pineapple bits and sprinkle the toasted coconut and lime zest to finish off.