Introduction If you love soft, fluffy cakes with creamy frosting and a kiss of the tropics, this Classic Coconut Cake is going to be your new favorite bake. It’s rich yet delicate, sweet but not ...

Instructions Preheat the oven to 350°F. In a bowl, whisk the eggs with the melted butter and sugar until creamy. Add the instant pudding mix and baking powder, and whisk until smooth. Wash the ...

Stir in the desiccated coconut and flour. Spread the mixture into your tin and flatten it out with a wet spoon. Dot the jam onto the surface. Bake for about 25 minutes until the top is turning golden.

Just take the whole cake out of the tube pan, frost the top and sides, sprinkle with coconut (you’ll only need about 1 1/2 cups), and serve. Sass It Up: Vanilla extract can be used in place of ...

1 teaspoon vanilla extract 1 teaspoon coconut extract 1 large egg plus 2 large egg whites, at room temperature Coconut Buttercream (recipe below) 1/8 teaspoon brown gel food coloring Phyllo nests ...

Bake until center of the cake springs back when pressed lightly with your finger, about 25 minutes. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating between each addition. Pour in the coconut and flour, then mix to combine. Pour ...

If my grandad was alive, I think he would have loved this. The flavours are simple: caramel-golden coconut and a soft, zesty lime cake, all in a beautiful bundt. Start by greasing the inside of a ...

Spoon into a 23-centimetre springform cake tin lined with non-stick paper. Press the pecans into the top and bake at 180°C/160°C fan for about 50 to 60 minutes.

There are plenty of quick and easy recipes that can help get us through the days (especially with our kids) — a tray of brownies here, a batch of muffins there.