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 ... most of us find recipes through search ...

Bake for 40-45 minutes. Allow the cake to cool in the tray. Put a chopping board over the tin and invert the two to turn out the cold cake. Spread the jam over the sponge. Sprinkle the coconut ...

Line an 8x12 inch tray. Mash half of the raspberries with the jam andset aside. Mix the beaten egg whites, sugar, sea salt,and vanilla. Add in the coconut ... themixture. Bake for 25 minutes.

Luscious coconut custard, rum-spiked pineapple jam, and coconut-tinged whipped cream fill an easy, buttery shortbread crust to invoke all those tropical island vibes. You'll need a can of full-fat ...

Divide the mixture evenly between the prepared tins and bake for 25–30 minutes ... to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very ...

From chocolate cornflake rocky road to coconut and jam sponge ... dessert recipes that will take you on an uplifting trip down memory lane. You may also like Great British Bake Off's Lottie ...

Cook until fragrant, about 2 minutes. Add stock and coconut milk, and just bring to a boil. Reduce heat to medium-low and simmer until sauce reduces by half and reaches the consistency of melted ...