Another quick and oh so simple energy ball recipe! These are different to my other ones in that there’s no chocolate or peanut butter involved , so they are a little lighter and the lemon adds a nice zingy freshness! … Continue reading
Tag Archives: coconut
Super Healthy Coconut Brownie Bites
I can’t even call this “baking” so let’s just call this “making”! π I recently got a food processor, because you know … I thought I couldn’t actually live without it! Turns out, I could have easily got by without … Continue reading
Cherry & Coconut Muffins
It’s been a few weeks since we had a Friday Treat here so I’m not feeling guilty about this one! I’ve been so busy the last few months that baking has been on the back-burner and when I do get … Continue reading
Home made Bounty Bars
These delicious bars got a LOT of attention on Twitter and Facebook when I posted the pic last week so I thought I’d share the simple recipe with you. Beware, they are SUPER BAD for you! Ingredients List 1 tin … Continue reading
Coconut & Lime Cake
I’m trying hard to snap myself out of the chocolate rut that I’m in… all I seem to be baking is chocolate cakes and biscuits… and Nutella is featuring too regularly! Spring has sprung so I wanted to make a … Continue reading
Dark Chocolate & Coconut Slices
E’s all time favourite chocolate bar is a dark chocolate Bounty (I’m partial to them myself!) so this week I decided I’d make something nice and coconutty for him and see if it could rival the Bounty. I can barely … Continue reading
Coconut Cake
I love this easy coconut sponge cake, it always goes down a treat. The sponge is soft and super moist with the addition of the jam and buttercream and everyone always comments on how good it is – the bonus is that it’s simple to make!
Ingredients List
Cake
175g butter
175g caster sugar
175g self raising flour
1.5 teaspoon baking powder
3 eggs, beaten
50g desiccated coconut
splash of milk
Buttercream filling and topping
200g butter – this really needs to be quite soft
400g icing sugar
Splash of milk
20g coconut (optional – depends how coconutty you want it!)
5 tbsp. raspberry jam (or whichever you like)
1. Heat the oven to 180 degrees, or in a fan oven about 160 degrees. Grease and line 2 small sandwich tins.
2. In a mixing bowl, beat together the butter and sugar. Then gradually add the beaten eggs.
3. Sieve in the flour and baking powder and fold together with a spoon. Add the splash of milk and the coconut and mix well. Pour the cake mix evenlyΒ into the 2 sandwich tins and throw into the oven for a bout 25 – 30 mins.
Once they’re a nice golden colour and firm to touch, take them out and allow to cool in the tins for about 5-10 minutes before turning out. Leave the cakes to cool for about 30 mins before icing.
4. To make the buttercream filling, beat together the icing sugar and butter. Make sure the butter isn’t straight from the fridge, this is much easier if it’s a bit soft. Easiest way to do it is to use an electric mixer and put a teatowel over the bowl to stop the icing sugar flying EVERWHERE! Throw a splash of milk in if it’s too stiff a mixture to spread over the cake. Add in the coconut if you want, if you think it’llΒ be too much coconut then just leave it out.
I evened out the top of one of the cakes so that it had a nice flat top.
5. Spread one sponge with the jam and then the bottom of the other with half the buttercream mix. Put one on top of the other and spread the rest of the buttercream mix on top.
6. EAT!! π
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Lammingtons β I know, Iβd never heard of them before either!!
Every couple of weeks the Book Club come into work and leave a heap of kiddies books, boxes of greetings cards and without fail, at least 3 baking or cookbooks. I SERIOUSLY canβt keep buying these books, my apartment has … Continue reading