coconut

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Daisy’s Dream Cake

Published November 12, 2015 by Daisy Cake Company

Hello strangers…..how have you all been?!!

Summer had been mad here, Weddings, baking for and running 2 Tea Rooms, Birthday Cakes and Anniversary cakes galore! Now is calmed down there is a bit of time for a recipe or few. So we start today with Dream Cake.

Our Dream Cake is a layered slice consisting of a shortcake base topped with a meringuey top filled with Cranberries, Coconut and Ground Almonds. It’s adapted from a recipe we found in a Women’s Institute Magazine, and seeing as it’s the WI’s Centenary this year we thought it apt that we use this recipe…..and it’s totally scrummy!

 Daisy’s Dream Cake

Ingredients:

110gms Butter

225gms Plain Flour

2tbsp Icing Sugar
Topping

2 Free Range Eggs

200gms Caster Sugar

50gms Plain Flour

1tspn Baking Powder

55gms Desiccated Coconut

55gms Ground Almonds

55gms Dried Cranberriest
Pre-heat your oven to 160c/ 140c fan/ GM3. Prepare a brownie tray by greasing and lining with baking parchment.

In a bowl sieve together the Plain Flour and Icing Sugar.  Add the butter and either rub together with your fingers or if you have a stand mixer use the paddle attachment on medium until it resembles fine breadcrumbs.

Pour into your prepared tin and press down with your fingertips to make it even biscuit type base.

In the same bowl, beat the eggs and mix with the caster sugar and flour. Beat until it’s light and well combined and mix in the Almonds, Coconut and Cranberries by hand. If you don’t have Cranberries or Almonds, try cherries and walnuts, or sultanas and pecans – either whatever takes your fancy or you have in the cupboard.

Pour the wet mixture over the biscuit base and bake for 35-40 minutes, or until the top is a rich golden colour and crispy to the touch.

Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cut into slices – we get 8 slices from each bake, but you may get more (or less) depending on how your mood takes you.

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Coconut Chocolate Cookie Bars

Published September 30, 2013 by Daisy Cake Company

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<So…summer seems to be over. But hasn't it been good?! Well it has here…………

We've enjoyed warm weather (actually a bit hot on a couple of occasions, but I promised not to complain after last years rain!), long days and pleasant evenings filled with dog walks and sitting outside pubs with a cold cider. It's definitely been a vintage summer that will remain in the memory for a very long time.

But………the evenings are drawing in! There's a chill in the air and it's time to get in the kitchen baking. As autumn turns the trees red and brown, there's nothing better than filling the house with warm baking smells, and have I got just the recipe to start the autumn baking season……..have I indeed!

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Coconut Chocolate Cookie Bars

Makes 12 – 16 Squares
Ingredients:
130gms Light Brown Sugar
120gms Butter
200gms Plain Flour
¼tspn Salt
1tspn Bicarbonate of Soda
2 Eggs
250gms Cream Cheese
180gms Icing Sugar
100gms Chocolate Chips
4tbspns Desiccated Coconut

Preheat your oven to 170c (150c Fan), Gas Mark 3.
Grease a 22cm square baking tin
With an electric mixer, cream together the Butter and Light Brown Sugar
Sift together the Flour, Salt and Bicarbonate of Soda and mix into the creamed Butter and Sugar
Add 1 Egg and beat until combined into a thick dough
Press the dough into the base of the tin and bake for 8 minutes
Whilst the base is baking, beat together the Cream Cheese, Icing Sugar and remaining Egg
After the base has been baked for 8 minutes, remove from the oven and evenly sprinkle over the chocolate chips and coconut.
Pour over the Cream Cheese mixture and bake for further 20 to 25 minutes, or until the Cream Cheese is set.
Remove from the oven and allow to cool fully before turning out and cutting into square.

Tip: Although these bars can be eaten when cooled, they are best chilled for 30 minutes to firm up the Cream Cheese topping.

This recipe first appeared in Essence Magazine in print and online.

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