Here’s a cake I made a few weeks ago in honour of my sister-in-law, who told me a while back that she really likes lemony, coconutty cakes: a coconut cake with a lemon cream cheese filling.
I’ve made a three-layer version of this before, but I wanted something less faffy (and less likely to topple over), so I combined the filling from that recipe with my usual coconut cake sponge recipe to bring it down to two layers.
The filling is really quite something – I bought the lemon curd, but if you’re happy to make it from scratch, then I suspect it’d be even better! The sharpness of the lemon against the unnnngggh-ness (yes, that’s a word) of the full-fat soft cheese is truly delicious!
I only used the zest of one lemon in the sponges and couldn’t really taste it, so I’ve recommended two lemons in my recipe below.
I assembled this on a really hot day and it started to droop a bit after a few hours, so make sure you eat it up very quickly if you also make it for a special summer occasion… which I’m pretty sure won’t be a problem!
Coconut cake with lemon cream cheese filling recipe
For the sponge layers:
- 175g softened butter
- 175g caster sugar
- 175g self raising flour
- 1.5 tsp baking powder
- 3 eggs, beaten
- 75g dessicated coconut
- 2 tbsp coconut cream (I used Patak’s coconut cream, which comes in sachets)
- finely grated zest of two lemons
For the filling:
- 75g unsalted butter
- 75g icing sugar
- 200g soft cheese
- one-quarter tsp vanilla extract
- 2 tsp lemon juice
- 100g good quality lemon curd
- Preheat the oven to 180C/gas mark 4. Butter and line the base of two 20 cm/8 inch sandwich tins with greaseproof paper.
- Mix the butter, sugar, flour, baking powder and eggs for 2-3 minutes until smooth. Gently stir in the dessicated coconut, coconut cream and lemon zest.
- Divide the mixture between the two tins and smooth the tops. Bake for 20-25 minutes until evenly golden and firm.
- Loosen the edges and leave the tins to cool for 5 minutes and then transfer on to a wire rack to cool. Peel off the lining paper.
- For the filling, beat together the butter and icing sugar, then beat in the soft cheese, vanilla and lemon juice.
- Sandwich the cakes with the lemon curd and cream cheese filling. Sift a little icing sugar on top and serve.
I’m back after a bit of a break to blog about this prawn and pepper curry – I haven’t baked much worth blogging about recently, but after making this curry for the 500th time or so, I thought it was probably about time that I posted the recipe.
It’s a simple recipe that makes good use of aromatic spices – as well as plenty of chilli! It’s a variation of something my mum makes. She uses fresh prawns with the shells still on (thanks to living very close to an excellent fish market) and doesn’t add peppers, which changes the flavour somewhat, but I think my take is fairly close.
This is best served with fresh chapatis, but if you’re feeling lazy (like I obviously was judging by the photo above!), rice or ready-made naan is perfectly fine. I find one portion of this is enough for a light meal, but you might want to supplement the prawns with Bombay potatoes or another side dish to make it more substantial. And yes, I’ll post my Bombay potatoes recipe next time I get a chance to take some photos!
Prawn and pepper curry recipe
Serves 2 as a light main
- 1 tbsp sunflower or vegetable oil
- 1 tsp fenugreek seeds (available from Asian grocers)
- 3-4 whole cloves
- 5-6 whole black peppercorns
- 1 dried red chilli (optional, but great for extra spice)
- 1 small onion, finely chopped
- 0.5 medium pepper, chopped (red, orange or yellow is best)
- 2 garlic cloves, crushed or finely chopped
- 1 thin green chilli, finely chopped
- 1 tsp grated ginger
- 0.5 tsp red chilli powder
- 0.5 tsp ground turmeric
- 200g tinned chopped or plum tomatoes (if using plum tomatoes, break them up with your fingers before using)
- 200g raw peeled king prawns (if using frozen prawns, defrost them first)
- a squeeze of lemon juice
- handful of fresh coriander, chopped
- 1 tsp garam masala
- salt, to taste
- Heat the oil in a saucepan over a low to medium heat.
- Add the fenugreek seeds, cloves, peppercorns and dried red chilli (if using) to the pan and fry for 2-3 minutes.
- Add the onion and pepper and cook until soft.
- Add the garlic, green chilli, ginger, red chilli powder and turmeric. Stir and cook for 2-3 minutes.
- Add the tinned tomatoes and bring to a boil, then lower the heat and simmer for around 5 minutes.
- Add the prawns, stir and put the lid on the pan. Cook over a low heat until the prawns are pink and cooked through – the timing will depend on how big the prawns are, but around 8 minutes.
- Take the pan off the heat and stir in the lemon juice, coriander, garam masala and salt. Serve with chapatis, naan or rice, with a side dish if you like. And beware of whole spices as you eat! You can attempt to remove the cloves and peppercorns before you serve up, if you like.
This is definitely not a bake for anyone trying to be even vaguely healthy at the moment. I made 20 of these ginger, pecan and rum brownies and only let myself have one – they’re so rich, but oh so good!
I suppose the flavours are a bit wintery, but we haven’t exactly had a lovely sunny summer recently, so I felt perfectly justified in making these brownies. I also hadn’t made brownies in aaaages before these.
I found the recipe on BBC Food, and was instantly drawn to the combination of stem ginger, rum and dark chocolate. It’s a typical brownie recipe – melt the chocolate and a huge amount of butter together, stir into a whisked mixture of eggs and sugar, then fold in a miniscule amount of flour and the other ingredients.
I used a smaller tin than called for in the recipe, so I was prepared for these to take longer to bake than stated. I was a bit worried about overcooking them, but they turned out pretty perfectly texture-wise – phew!
Like I said, I only had one brownie (the rest went to work and my husband), but I’m not going to forget it in a hurry! The ginger and rum together are SO nice (and yes, I added a splash more rum than called for. What?) and the pecans add a welcome crunch. I used some dark chocolate with about 85% cocoa content, so the brownies were very chocolatey too. Yum!
We’re well and truly into summer fruits season, which suits me down to the ground because it means I get to gorge on beautiful British strawberries for the next few months! I’m normally perfectly happy to just eat them on their own, but I decided to put them in a bake last week and came up with these strawberry and coconut flapjacks.
I used a recipe I’ve previously used to make blueberry flapjacks, swapping the berries and adding some dessicated coconut. The recipe makes for a fairly chewy flapjacks, as opposed to a sturdier one, but you could leave them in the oven for a bit longer if you prefer them to have a harder texture.
Baking with strawberries is always a bit weird – because they’re quite wet, they have a tendency to go mushy very quickly. Thankfully, they seemed to stay fairly intact in these flapjacks, but you do still need to eat them up within a couple of days before they turn your flapjacks into a sort of cold porridge!
The flapjacks were delicious – the strawberry flavour really came through and made what are otherwise fairly autumnal flapjacks nice and summery!
I think I could have added some more coconut, as the flavour was very subtle, so my recipe below accounts for this and ups the quantity of dessicated coconut from what I used. You may need to add a little more butter/syrup to make sure it holds together sufficiently – see how well the mix holds together in the pan before you transfer it to the tin.
Strawberry and coconut flapjacks recipe
Adapted from this Vegetarian Living recipe
Makes 12 large or 16 small flapjacks
- 150g butter
- 4 tbsp golden syrup
- 100g light brown soft sugar
- grated zest of ½ lemon
- 275g rolled oats
- 75g dessicated coconut
- 125g fresh strawberries, hulled and sliced
- Preheat the oven to 180C/160C fan/gas 4. Grease and line a shallow 20cm square tin with greaseproof paper.
- Melt the butter, sugar and golden syrup in a pan over a low heat, stirring regularly. Add the lemon zest and stir.
- Stir in the oats and dessicated coconut.
- Gently fold in the strawberries.If the mix looks like it won’t hold together, add a little more melted butter and golden syrup.
- Turn the mix into the tin, level the top, and press the mixture evenly and firmly into the corners of the tin with the back of a spoon.
- Bake for 35-40 minutes, or until golden.
- Cool for 10 minutes in the tin, then cut into 12 or 16 pieces while the flapjacks are still warm.
- Cool completely before turning the flapjacks out and cutting again with a sharp knife.