Tag Archives: coconut

Coconut & Raspberry Tarts

Coconut & Raspberry Tarts B

I love putting different flavours in my pastry cream. I mean I was so confident I thought I could straight swap out cow’s milk for coconut milk, bad idea! It tasted great looked far from fantastic so it was back to the drawing board for me. And here’s the version that works: silky smooth as any good ‘crem-pat’ should be and delightfully flavoured with coconut. The raspberry conserve adds a fresh contrast to the coconut and a burst of colour to boot. I hope you enjoy eating these as much as I do!
Click here for the recipe

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Carrot Cake Roulade

Carrot Cake Roulade A

As I’ve said before, people love carrot cake and, being one of those people, I decided to put a spin on it. Not that it needed it, mind. This is super good though, and the orange-infused cream cheese filling really sets it off so I beseech you to try it. Make one for yourself and make one for a friend because it makes a really good gift!
Click here for the recipe


Pineapple Possets with Coconut Shortbread

Pineapple Possets with Coconut Shortbread AWhether or not you’ve had lemon posset, pineapple posset is a must! The pineapple juice loses its sharpness and lends a subtle flavour to the cream in this smooth and refreshing dessert. This has to go on my list as my new favourite, it’s super easy to make and makes a nice change to the usual lemon. And with some coconut shortbread on the side, you’re only two steps from the Caribbean.
Click here for the recipe


Toasted Coconut & Vanilla Blondies

Toasted Coconut & Vanilla Blondies A

I really wanted to make blondies, but of course couldn’t bring myself to do plain old blondies so here’s my take. Toasted coconut mixed in and on top as well a boost of vanilla flavour on top of the creamy white chocolate – what could be more indulgent?

Click here for the recipe


Coconut Gizzadas

Coconut Gizzadas

If you like coconut I think you’ll like these! These individual coconut tarts (or ‘gizzadas’ in Jamaica) are a traditional sweet snack in the Caribbean, and upon finding grated fresh coconut going cheap in the freezer of my local supermarket I decided it was time to pay homage to my roots! The pastry case is traditionally crimped by hand but for ease and a neater finish I’ve used fluted tins. A word of warning – desiccated coconut will not yield the right results (trust me I’ve tried!) so either use coconut you’ve grated fresh or use frozen (if so, defrost overnight in the fridge before using).

Click here for the recipe


Carrot Cake

Carrot Cake A1

Whenever people ask me if I can make carrot cake it’s never a passing question, I’ve found that people who like carrot cake love carrot cake. Believe it or not for many years I struggled to make carrot cake successfully (let me just say that doesn’t mean I practised for years, but the failure came a few years ago and I never attempted it again – until now). There are so many ways to put your own spin on a simple carrot cake recipe, adding extra spices, fruit or flavourings to suit your tastes. 

Carrot Cake

Serves 12

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Ingredients

for the cake

  • 220g self-raising flour, sifted
  • 1½ teaspoons mixed spice, sifted
  • ½ teaspoon ground ginger, sifted
  • 20g desiccated coconut
  • 220g dark brown soft sugar
  • 4 medium eggs
  • 220ml (200g) sunflower oil
  • 220g grated carrot
  • grated zest of 1 orange
  • 70g sultanas

for the frosting

  • 80g full-fat cream cheese
  • 30g butter, very soft
  • 150g icing sugar, sifted
  • strips of orange zest

Method

Make the cake: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper (you can also use a 900g loaf tin, the base should be about 20x10cm).

Combine the flour, spices and coconut in a bowl and set aside. In a large mixing bowl beat the sugar and eggs with a balloon whisk until smooth, then mix in the oil. Stir in the carrot, orange zest and sultanas (still using the whisk), then mix in the dry ingredients until they are evenly mixed in.

Transfer the mixture to the prepared tin and bake for 50 minutes (1 hour and 20 minutes in the loaf tin) until risen and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Make the frosting: place the cheese and butter in a bowl and beat with a wooden spoon until smooth. Carefully mix in the icing sugar until incorporated, then beat the mixture using an electric hand mixer, until the mixture increases in volume and holds its shape – be sure not to overbeat as the cheese will lose its consistency and the frosting will be runny. Spread evenly over the top of the cooled cake and decorate with the strips of orange zest.