sweetened shredded coconut Archives

Iced Cherry Coconut Loaf Cake

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I adore pretty things. Whether it be polka dot plates, wild flowers in a jug, or brushing my hands on cow parsley while out for a walk. And given a choice my garden will always be full of old english roses and rambling honeysuckle, rather than neatly edged borders containing structural plants. Likewise, this relaxed approach is also reflected in my baking. Since a drizzle of icing here and there makes a cake not only beautiful, but shouts that it is homemade. Resulting in this Iced Cherry Coconut Loaf Cake that not only looks pretty but tastes pretty good too!

A rich buttery coconut cake, packed full of glacé cherries, simply decorated with glacé icing and more cherries. Yet it looks like an afternoon tea party. In fact this cake makes me want to get out my best china, string bunting everywhere and hold a garden party. Why? Because it is such a cheerful, pretty and delicious cake. Resulting in THE perfect cake to share.

Iced Cherry Coconut Loaf Cake

I rather enjoy baking loaf cakes such as this Mascarpone Topped Carrot Cake. Since the loaf tin makes them easy to slice and perfect for packing up and taking on a picnic. Also, should the cake need to be shared further than anticipated, each slice can easily be cut in half. So, when I look at photographs of this Iced Cherry Coconut Loaf Cake they make me smile. And any cake that does that is a winner in my book.

Iced Cherry Coconut Loaf Cake.

Recipe: Iced Cherry Coconut Loaf Cake serves 8

For the cake:

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon halve quantity if using free flowing

1 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

125/4.5oz Sweetend Shredded Coconut – such as Bakers available from Amazon alternatively use the equivalent weight of desiccated coconut and add 3 tbsp whole milk to the cake batter

100g/4oz Glacé Cherries halved

250g/9oz Plain White Flour

2 tsp Baking Powder

To decorate:

175g/6oz White Icing Sugar (Confectioners sugar)

2 Tbsp Tap Water

10 Whole Glacé Cherries

Small Red Sugar Balls approximately 1 tsp

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

You will need approximately a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin for this recipe. Grease with butter and line the base with baking parchment.

Making And Baking The Cherry Coconut Cake

First of all add the butter, sugar and salt to a large mixing bowl. Whisk together until the ingredients are fully combined, pale and creamy.

Now add 2 eggs, half the flour and vanilla extract. Whisk together until just combined.

Add the last 2 eggs and whisk to incorporate.

Finally add the remaining flour, baking powder, coconut and cherry halves. Toss the cherries in the flour, this will stop them sinking to the bottom of the cake during baking.

Fold all of the ingredients together (adding additional milk if using desiccated coconut) until they are combined.

Making the cherry coconut cake batter.

Spoon cake batter into the prepared tin making sure the top is level.

Place the cake tin into the middle of the oven and bake for 1 hour – 1 hour 15 minutes. My cake took 1 hour and 10 minutes to bake.

The cake is baked when golden brown and an inserted skewer comes out clean.

As soon as the cake is baked remove from the oven and allow to cool in the tin.

Baking the cherry coconut loaf cake.

Once the cake has cooled run a palette knife around the inside of the tin. Turn out the cake, remove the baking parchment and place on a rack over a baking tray.

Decorating The Loaf Cake

Use a whisk to mix the icing sugar and water.

Spoon the thick glacé icing on to the top of the cake.

Add the glacé cherries to the iced cake.

Decorating the Iced Cherry Coconut Loaf Cake.

Finally sprinkle over red sugar balls before the icing sets.

The finished Iced Cherry Coconut Loaf Cake.

Put the cake to one side and leave to set.

Iced Cherry Coconut Loaf Cake

Serve sliced and placed on your very best china, along with a freshly made pot of tea.

Store in an airtight container. Eat within 5 days.

If you have enjoyed this recipe for Iced Cherry Coconut Loaf Cake you may also like these:

Black Forest Cupcakes

Black Forest Cupcakes

Iced Bakewell Tart

Iced Bakewell Tart.

Strawberry Sweetheart Cake

Strawberry Sweetheart Cake

While I am not the world’s best cake decorator, I’ve developed several strategies for making the cakes I bake look presentable. Because we eat with our eyes first AND as I mentioned, I like pretty things, cakes being one of them. So, for inspiration I follow several bakers and cake decorators on Twitter and Instagram. And they are an invaluable source of tips, tricks and ideas. Likewise, Pinterest is also full of inspiration. Most importantly, nature is the greatest source of inspiration for me. None more so than my beautiful back garden.

What inspires you?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
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Posted on 2018-05-152020-07-24Categories RecipesTags Afternoon tea, baking, dessert, garden party, glacé cherries, Glacé icing, picnic food, sweetened shredded coconut4 Comments on Iced Cherry Coconut Loaf Cake

Lemon Coconut Sponge Layer Cake

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Lemon flavoured anything is always a hit with me. And judging by the number of page views and pins of my recipes, it is the same with you, my readers too. Having made a delicious, gluten free lemon cake for friends, I craved a lemon hit here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. So welcome to my Lemon Coconut Sponge Layer Cake.

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Additionally, topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Alternatively you can, if you must, make this cake using dessicated coconut.

Afternoon tea set up.

Eating And Enjoying A Well Made Cake

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two, such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK – alternatively use dessicated coconut and add 3 tbsp of milk to the cake batter

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

Method: Preheat oven to 160C/140C fan, gas mark 3, 325F

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

Making And Baking The Lemon Coconut Sponge Cakes

First of all, place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.

Next add all 4 eggs and the zest of two lemons.

Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.

Whisk briefly until everything is fully combined.

Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.

Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.

The cakes are baked once they have turned golden brown and spring back from a light touch.

As soon as they are baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.

Filling the tins and cooling the baked cakes.

After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.

Carefully remove the baking parchment from the base of each cake.

Set the cakes aside to cool completely.

Filling And Decorating The Layer Cake

While the cakes are cooling make the buttercream.

Add the butter, hot water, icing sugar and lemon extract to a large bowl.

Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.

For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.

To fill and decorate the cake ensure it is fully cooled before starting.

Place the bottom sponge flat side up, on to a plate or board.

Spoon over the lemon curd and spread to cover the cake just inside the edge.

Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.

Turn the top sponge over and gently place on top of the lemon curd covered bottom Sponge.

Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.

Filling, assembling and covering a sponge cake.

Finally sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.

Lemon Coconut Sponge Layer Cake ready to serve.

Serve generously sliced, to friends, family and neighbours. Likewise, include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Store this cake in an airtight container for up to 5 days. Refrigerate during warm weather.

A slice of cake served with tea.

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Coconut White Chocolate Snowball Cupcakes

Coconut White Chocolate Snowball Cupcakes

Iced Cherry Coconut Loaf Cake

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Finally, should you want to indulge your love of lemon recipes further, why not visit Pinterest at Sammie | Feasting Is Fun. All of my recipes are easy to find on one board and I also have one board dedicated to Lemon Love. Whether sweet or savoury, lemon is an ingredient I am never without in my kitchen. And from coleslaw to cakes, there are a myriad of recipes using lemon to inspire you.

So whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.
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Posted on 2017-09-072021-08-13Categories RecipesTags Afternoon tea, baking, dessert, enjoying cake, sandwich cake, sweetened shredded coconut6 Comments on Lemon Coconut Sponge Layer Cake

Coconut White Chocolate Snowball Cupcakes

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Today is the first day of December. Visits from Jack Frost over the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes.

Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!

Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! And a complete covering of sweetened coconut and dusting of edible Magic Sparkles finishes the decoration. If you like coconut, I can guarantee you’ll love these cupcakes.

Coconut White Chocolate Snowball Cupcakes full of flavour.

Using Sweetened Shredded Coconut

While there is a potential for these cupcakes to be overly sweet, I can assure you that they are not. Since the sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.

I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.

Coconut White Chocolate Snowball Cupcakes delicious any time of the year.

These cupcakes are a delicious bake for over the festive season. So, why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. And, as Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?

Recipe: Coconut White Chocolate Snowball Cupcakes makes 12

For the cupcake sponge:

125g/4.5oz Unsalted Butter – softened

125/4.5oz Caster Sugar

Scant pinch of salt – I use Maldon

1/2tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

125g/4.5oz Plain White Flour

1.5 tsp Baking Powder

50g/2oz Sweetened Shredded Coconut

2-3tbsp Milk

For the frosting:

400g/14oz Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Vanilla Extract

2tbsp Very Hot Water

100g/4oz White Chocolate

For the decoration:

Approximately 200g/7oz Sweetened Shredded Coconut

Edible glitter

Method: Preheat the oven to 170C/150C fan, gas mark 3.5, 325F

Making And Baking The Coconut Cupcakes

First of all, line a 12 hole cupcake tin with cupcake cases.

Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.

Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.

Place a dessertspoon of cake batter into each cupcake case.

Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.

The cupcakes are baked when they are risen, golden and spring back from a light touch.

As soon as the cupcakes are baked, remove from the oven.

Making the cupcake batter, filling the cases and baking the cupcakes.

Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.

Remove the hot cupcakes from the tin and place on to a cooling rack.

Making The White Chocolate Frosting And Piping Onto The Cupcakes

While the cupcakes are cooling make the buttercream icing.

First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.

Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.

Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.

Once the chocolate is completely melted pour it into the buttercream.

Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.

Fit a piping bag with a round piping tip approximately 12mm in diameter.

Fill the bag with the whipped, white chocolate, buttercream. Set to one side.

Remember to wait until the cupcakes are completely cooled before icing.

To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.

Swirled white chocolate frosting on top of each cupcake.

Decorating The Cupcakes

Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.

Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.

To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.

Next, sprinkle over the edible sparkles. Add as much glitter as you like!

Coconut White Chocolate Snowball Cupcakes, decorated with a snowy, festive theme.

These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.

Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!

If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:

Gingerbread Frosted Ginger Christmas Cupcakes

Gingerbread Frosted Ginger Christmas Cupcakes

Maple Syrup Frosted Apple Cupcakes

Maple Syrup Frosted Apple Cupcakes

Marshmallow Frosted Mango Cupcakes

Marshmallow Frosted Mango Cupcakes can be made gluten free.

While baking these coconut cupcakes with the festive season in mind, they would be a delicious treat at any time of the year. Because, baking to share, with love stirred in abundance, also makes a delicious treat for family, friends, or work colleagues. And food always tastes better when it is shared, these cupcakes are ideal for sharing.

So, whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing and sharing your feast.

Sammie xx

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Posted on 2016-12-012019-11-27Categories RecipesTags baking, buttercream, christmas baking, Christmas treats, Festive food, sharing, Sponge, sweetened shredded coconut2 Comments on Coconut White Chocolate Snowball Cupcakes