Bake in the oven for eight to 10 minutes, then set aside to cool in the tray. To make the Jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into ...

25×30 cm swiss roll tin or oven tray or dish. ... Spoon the coconut filling over the jam and spread it out evenly. ... Bake for 25–30 minutes, or until lightly golden.

Readers of The News & Observer share their family recipes. ... 1 cup coconut; 1 cup jam (any ... pecans, raisins, coconut and jam. Bake in tube pan or 2 loaf pans. Cook about an hour at 350°, or ...

Rich, velvety coconut cream adds body and flavor to all sorts of sweet and savory dishes — as well as island-inspired drinks. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

Once the dough is firm, preheat oven to 175C fan-forced (195C conventional) and line an oven tray with baking paper. 9. Lift the coconut slab out of the tin and onto a cutting board.

Scatter the coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes. 3.

Ingredients. ¼ cup tikka masala curry paste. 400g can coconut milk. 1 small butternut pumpkin, halved lengthwise and seeds removed. 400g can chopped tomatoes ...