Green Tea Cupcakes

Life has been so beautiful lately and filled with so many treats. Im really starting to get into this whole 'winter' thing. I remember my last two years here being so miserable and just wanting to crawl into bed for six months until it was over. This year however, Im delighted with it. There are so many lovely winter things to do, and I really do like the rainy weather. 

Lately I've been inspired to make some big warming braised meat dishes and there is nothing more lovely than sitting down to a hearty meal and a glass of red wine at night. I also just really enjoy going to the butcher to purchase the meat. In my life, I have never yet met a rude butcher. They are always so very charming and helpful and give wonderful cooking tips. I dont know if this is because all butchers are just good people or if it has something to do with being a young blond haired girl? Either way its always kind of lovely. 

The highlight of this week though was a little surprise tea (and by tea we mean champagne)party I threw for one of my oldest friends. It was her birthday a couple of weeks ago and everyone got so busy it just sort of slipped by. So I decided something must be done about it and invited all the ladies around for cakes and drinks. We had such a good time. It can be so nourishing just getting together with a group of your best friends and talking about whats going on in your life. I really had the best time making cupcakes for the party and styling the table. Everything from my favourite bottle of bubbly (from Paris!) to the pretty tea cakes felt like a special treat. Its such a blessing to have wonderful people to share treats with. 

I made quite a few different sweets for the occasion, but I'll share with you the one that everyone liked the best. 

Green Tea Cupcakes 

(This recipe is from the Hummingbird Bakery Cookbook)

You will need:

120 ml of milk

3 green teabags (I used jasmin because its my favourite)

100g plain flour

20g coco powder

140g caster sugar

1 and 1/2 tsp of baking powder

A pinch of salt

40g unsalted butter, at room temperature

1 egg

Half a tsp of vanilla essence

For the frosting:

250g icing sugar

80g unsalted butter

20g matcha powder (plus extra for decorating.) 

25ml of milk

Method:

1. Soak teabags in milk overnight or at least for three hours to infuse the milk with a green tea flavour. 

2. Combine all dry ingredients.

3. With a paddle attachment of a kitchen aid or with your finger tips add the butter and rub into the flour until the mix resembles sand and has no lumps of butter. 

4. Remove tea bags from the milk.

5. Whisk together egg and milk.

6. Slowly add the milk to the dry mix, and stir to combine. 

7. Half fill patty pans with the mix and bake at 170 for 20 to 25 minutes

8. Allow cupcakes to cool. 

9. To make the frosting cream together the butter along with the icing sugar and catch powder until it is creamy and soft.

10. Slowly add the milk and stir to combine.

11. Pipe or spread the frosting on top of the cooled cupcakes. 

12. Sprinkle with some extra matcha powder 

Blueberry and Orange Afternoon Cake

This whole year is rushing past me so quickly, and after five long months of running around, I've decided its time to get very serious.....about doing more of the things I love. Ife I have learnt anything so far this year, it would be that life is fleeting (and beautiful.) So many lovely things happen so quickly that at times I forget what is really really important. For example....dinner parties, and talking to your friends, calling your mum and ranting about boys you go on dates with, eating pastries for breakfast and appreciating how delicious and warm they taste while you walk in the dark to work, and just feeling free.   

(Pretty Mothers Day Cakes we made for days on end for high tea)

Speaking of important things, this week was mothers day! Its such a lovely celebration but I always feel a little sad not to be at home with my mum. The pastry chef I work with, and I spent the two days leading up to mothers day in the kitchen for 12 hours or more without time to stop for anything. We rushed around baking and decorating cakes for the mothers day feast and 200 high teas that were booked to come in. Our organised little kitchen took on this buzzed chaos as we worked away. All the other chefs kept gathering in our little nook to see what we were making, and it was so exciting to see everything come together. When it was finally over everyone seemed so light and joyful. I felt so proud of some of the creations we put out and really loved the little kitchen family feeling that is created when everyone is too busy to stop, but help each other out. I understand why chefs get addicted to the lifestyle. Yes there are downsides (someone looked at me today and said "Wow Cherry those dark lines you have under your eyes are the same as mine. You must be as stressed as me.")but there is also this wonderful community feeling as well, where a group of people work towards feeding a crowd. I like that. 

I've put a recipe in here, that really isn't anything too fancy. Its just a simple 'home cake.' The sort you have sitting on your bench incase you fancy a piece with a cup on tea in the late afternoon. The original recipe comes from a cook book called 'Apples for Jam' but I tweaked it a little because I didnt have all the ingredients and wanted to change a few of the flavours. 

I hope you had a lovely Mothers day. 

Blueberry and Orange Afternoon Cake

You will need:

315g of plain flour

3tsp of baking powder

90g caster sugar

1tsp of cinnamon 

1tsp of allspice

2 eggs

250ml of buttermilk

60g butter

Zest of one orange

150g fresh blueberries (not frozen)

2tbs of Demerara sugar

What to do:

1. Sift together baking powder, flour, sugar, and spices.

2. In a small pot melt the butter and cook until nut brown (this gives it extra flavour.

3. Beat together eggs, zest and buttermilk.

4. Mix wet ingredients (egg mix and butter) in with the dry (flour mix.) and stir until combined. Dont over mix! 

5. Pour into a lined cake tin. I used a baking dish....because I thought it looked prettier. This is really meant to be a rectangle cake not a pretty circle one.....it just changes the feel. Ideally use a 30 x 20 cm one.

6. Poke in blueberries and sprinkle with the demerara sugar. 

7. Bake at 200 degrees for 25 minutes or until a skewer somes out clean when the cake is pricked.

Pear Parsnip and Fig Cake

As winter starts to settle upon us in Melbourne town the days are starting to get shorter and the weather more gloomy. I am saddened by the knowledge that for everyday that it is cold outside it will be at least ten degrees colder underground in the pastry kitchen I am working in. Some days I feel I live my whole existence going to and from my job and all my spare time is spent organising functions and cooking for the hotel. Last week I started to feel like the cold was seeping into my bones and no matter what I did I couldn't get warm. I tried going for a run. I tried eating lots of cake. I tried drinking lots of wine, but nothing would pull me out of the gloom that had descended upon both me and the city.

This sounds a little serious yes, but last week I felt serious. I had so many moments of wondering what I was doing working my life away and missing out on all the sunshine. "This," I thought to myself "Was never the plan." I was meant to be making cakes to change the world and make people happy, not simply to pay the bills and supply me with cocktail money. When did these ideals shift? When did I stop writing? When did I stop having dinner parties? When did I get so damn serious?

I invited a beautiful boy over for dinner the other night and spent an hour fighting with him over the most trivial of trivial things........and this is when I realised things had to change. The moment I stop simply cooking for the people I care about in favour of arguing with them is the moment that I know life is out of whack.

So this is what I did.......I threw a dinner party for some of my favourite ladies, and it reminded me of how supported I am. I baked a cake for a beautiful artist, to remind him that I'm not just a crazy argumentative girl. I put on my prettiest dress and sat in a cafe to write and I spent the good majority of one day in bed.

These things are beautiful, but they still didn't remove the chill from my bones, because the thing I realised is, it doesn't matter how wonderful your friends are, or how beautiful the boy sitting next to you is, or how much cake you eat......unless you view these things with gratitude.

This is the only thing that will remove winter chills......thankfulness.

So this week Im going to try to be so incredibly grateful for all the small and all the significant things in my life.....and then I'll go about baking some more cakes. 

Here is a cake Im grateful for having made....because it was delicious... I hope you like it to. The recipe is from a beautiful book


Parsnip, Pear and Fig Cake

You will need:

• 250g of a mix of grated pear and parsnip. 
• 100g of dried figs diced finely 
• 20 grated fresh ginger
• zest of one lemon
• juice of one lemon
• 150g of spelt flour
• 1tsp of mixed spice
• 1 tsp of baking powder
• 150g of almond meal
• 3 eggs
• 150g of brown sugar
• 125ml olive oil

Frosting:

• 125g butter (softened)
• 200g cream cheese
• 250g icing sugar
• 1 tsp of vanilla essence.

What to do:

1. Mix together pear, parsnip, figs, ginger lemon and lemon juice in one bowl.

2. In a separate bowl mix together flour, spices, baking powder and almond meal.

3. In an electric beater beat the eggs and sugar until thick and pale. This will take about 5 minutes. While the motor is still running slowly drizzle in the olive oil and whip of another 3 minutes.

4. Fold in the dry ingredients.

5. Fold in the vegetable and fruit mix.

6. Place the mix in a oiled and lined cake tin and bake in a preheated oven at 180 for half an hour or until a squire inserted in comes out without looking wet. The recipe that I adapted this from said half an hour but realistically I think it probably took over an hour....just keep an eye on it.

7. To make the cream cheese frosting beat together the butter and cream cheese until incorporated. Add icing sugar and vanilla and beat again.

8. Once cake is completely cooled spoon the icing on top!   

Spiced Banana Cakes with Candied Popcorn.

"Why haven't you been writing as much lately," my mother enquired late last week. It made me realise how much I've missed this little blog, and how much my new job has been taking over my life. Who knew helping to run a five star hotels pastry kitchen could be so demanding. Last week on my way home I stopped off at a friends house in order to just pop in and say hello, and instead fell asleep in there bed and ended up not leaving it until 5 am the next morning where I picked myself up, put myself on a tram, bought some coffee and pastries and headed into work to do it all over again.

So yes life is being a tiny bit exhausting, but also very beautiful at the same time. This job (which is so demanding at times I feel like I'm in a second relationship with a very needy man who always wants my love, time and effection) is teaching me a lot, and that is my favourite thing about falling in love (with jobs and people) is it stretches you.....it pushes your limits and it examines the things that make you happy and those that make you awfully sad. It takes you to your limits so you can take a good hard look at yourself and say "oh this is what I need" or alternatively "I do not need this at all."

These things, this stretch, this growth of career and the heart is what has been keeping me away from writing, but let me asure me, it has not kept me away from cooking. In the past few months I have made some of the most beautiful cakes and creations that I really cant wait to share with you. I have also been spending a wee bit of time with a beautiful sweet toothed boy which is allowing me to shower him with  new recipes and treats.

This recipe that Im going to share with you is one of those such treats. I made them and presented them with an off hand comment of "oh yes I just had these cakes sitting around the house. I made them for my blog but your more than welcome to have one." Such such lies. Lets be honest here friends......I made these cakes for him....0N A THIRD DATE....(because thats what I do) and had spent a day considering what sort of cake he would best like and look the most impressive. My housemates boyfriend came over the same day I made these and the two boys sat together at our kitchen table munching on the sweets.......and let me tell you, it was the happiest moment of my week. Nothing at all makes me more happy than seeing to beautiful boys hungrily eating food I've prepared. Whenever this happens I have moments of "This is exactly what I want to be doing with my life" and all the early mornings working at a hotel,  working late into the afternoon, and not having time for lunch breaks really doesn't matter anymore.

I hope you enjoy these cakes, I hope they make you as happy to make as they made me. I hope you have someone to give them to, and I hope he is keeping a cheeky smile on your face throughout a long day at work.

Banana and Spice Cupcakes with Candied Popcorn. 

You will need:
Cakes:

• 185g butter
• 230g sugar (caster)
• 3 eggs
• 310g self raising flour
• 1/2 tsp of baking soda
• 185g sour cream
• 2 tbs of maple syrup
• 3 very ripe mashed bananas
• 1 tsp of vanilla
• 1 tsp of cinnamon
• 1tsp of allspice (the sweet one not the savoury one......sometimes I get confused which is silly really)
• 1/2 tsp of nutmeg

For the frosting:

• 80g cream cheese (soft)
• 50g butter (soft)
• 1 and 1/2 tbs of honey
• 250g icing sugar (sifted)

For the popcorn:

• 1tbs of oil 
• 1/3 cup of popcorn kernels
• 15g unsalted butter
• 1/4 cup honey
• 1/2 cup of caster sugar
• 1/4 tsp of baking soda
• 1/2 tsp of salt

What to do:

Cakes:

• Preheat the oven to 180
• Beat together the butter and sugar until light in colour, this will take about 5 minutes.
• Add the eggs one at a time, whisking well in between each addition. 
• Fold in dry mixture, banana, sour cream, and maple syrup.
• Divide mix into patty pans and bake in the oven until they are light golden in colour and when you insert a skewer it comes out clean (about 20 minutes)
• Let the cakes cool

Frosting:

• Beat together the butter and cream cheese.
• Add honey.
• Mix in icing sugar.

Popcorn:

• In a saucepan heat the oil. 
• Add the popcorn and cover with a tight fitting lid, shake from time to time, and cook until all the popcorn has popped (this is seriously really really fun.)
• Put the popcorn aside (if you can....)
• Place the butter, honey and sugar in a small saucepan over a low heat and stir until butter has melted. 
• Turn the heat to high (dont stir it from this point in) and cook for about 4 minutes until it becomes golden and thickened. You can swirl the pan from time to time to make sure its cooking evenly.
• Remove from the heat and add the bicard soda, stir to combine.
• Working quickly pour the caramel mix over the popcorn and mix.
• Pour the popcorn out onto a piece of baking paper and leave to set. 

To assemble: 

• Frost the cupcakes
• Top with as much popcorn as your heart delights!

Hazelnut and Chocolate Cupcakes

Im just going to start this blog post by saying: CAKE and NUTELLA.

Interested? 

I've had another crazy few days getting ready for a little catering job I had this week. It was so lovely to have the work......but I still have a head cold so the whole ordeal was just a little draining. Goodness I'm so board of being sick. I just want to put on my runners and go for a big 5k run, but instead Im stuck at home.

Yesterday when I went into my local coffee shop to get a latte one of the waitress' ran out the back to get me some cold and flu tablets. It was such a lovely gesture, and nice nice to think that even my local coffee shop is looking out for me, with coffee and flu drugs. Its so lovely when you realise that you have built a little community of people around you, who know, and care for you. 

Even when I went to get a haircut today my hairdresser was friendly and happy to see me. It was kind of lovely. (Ok just as a side note, I totally cut my hair today because thats what I do when I'm stressed or emotional or anything along those lines. Anyway, I have this really lovely hairdresser. I think its a mans barber shop, because I've never seen any ladies in there. They do do girls hair cuts and they only cost $15 but no girls go. I think I'm the only lady customer, but I love the place. Firstly because its crazy cheap. Secondly because its hilarious, because no one speaks english, so I just point to a picture of what I want while they yell at each other in Lebanese. Thirdly because the guy who cuts my hair is lovely and always assures me "I will make you look nice." At first I think he thought I was really strange because I would make him cut my hair really short at times, or shave one side of my head, but now he is used to me, and kind of views my hair ideas as comedic value. The place is great.)

Anyway.....I have veered way off topic. Lets talk about cake. Lets talk about Nutella. Lets talk about Nutella cakes. I got this recipe from the wonderful hummingbird bakery cook book. 

Hazelnut and Chocolate Cupcakes

Ingredients:

• 100g plain flour
• 20g coco powder
• 150g caster sugar
• 1 and 1/2 tsp of baking powder
• 40g butter at room temperature
• 120ml milk
• 1 egg
• 120g hazelnuts and chocolate spread

Frosting:

• 250g icing sugar
• 80g butter, at room temperature 
• 25ml milk
• 80g hazelnut and chocolate spread

Instructions:

1. Preheat the oven to 170.

2. In an electric mixer or kitchen aid with paddle attachment mix together the flour, sugar, coco, baking soda and butter until the consistency is like sand.

3. Slowly pour in the milk and mix on a low speed until incorporated.

4. Add the beaten egg and mix until incorporated.

5. Scoop mix into patty pans in a muffin tip and fill up to 2/3.

6. Bake for 20 minutes. 

7. Remove from oven and allow to cool.

8. To make icing beat together the butter and icing sugar until fully mixed and light in colour. 

9. Slowly pour in the milk and beat for another five minutes on a low speed.

10. Fold in the chocolate spread.

11. Cut a small hole in the top of each cake and place a dollop of chocolate spread inside each hole. 

12. Ice the cakes the the frosting. 

Gluten Free Chocolate Cake with Caramel Frosting

This week while reading a few of my favourite blogs I was surprised to read that some these wonderful, talented women (who I look up to) were feeling a little down about their lack of 'hosting' skills. All of these ladies were expressing how they truly wish they could be the sort of person who whips up a cake at a moments notice. The sort of woman who can host and prepare a dinner party in only a few hours.This however was something that eluded them......and always remained a distant ideal in their heads. 

I really hate to brag......but I think I am that woman. That kind of hostess skill is my forte. I'm not really sure how it happened, but its just the way I am. After getting up at five a.m, going to work, and doing some food shopping, I can come home and whip up a three course meal for at least five people in about two hours (at most). This I find easy. At any given time that you drop into my house I will have a fresh pot of coffee or tea sitting on the table within minutes along with some cake or cookies. This my friends is just what I do. Don't get me wrong, I'm not claiming to be perfect,there are many things I can't do in life (read a map, paper work, work out how to use my computer, drive, pick a decent man to date, change a tyre, or remember to shave my legs once a week.....just to give you a few examples) but this is 'my thing.' I'm good at hosting.

So you can understand my surprise this week when I found myself phoning a friend to cancel a dinner party. I was feeling like all the crazy running around I had been doing in the last three weeks had finally caught up on me. I was stressed, cranky, work out.....but mostly tired!  

I'd love to tell you that instead of the dinner party I cleaned my house and whipped up a batch of scones, to continue with the domestic theme, but instead I lowered my blinds, crawled under my blankets, ate chocolate, and watched movies in bed all day.It was bliss.  

Why am I telling you this? Usually I like to keep the appearance that everything is under control. When life is falling apart I just bake a cake, and slap on a smile........but at the moment I'm leaning its ok to just stop, and not try to do EVERYTHING. 

Because lets be honest, it doesn't really matter how wonderful everything looks around you, if your'e not being real with people there is no point in serving them cake, there is no point in inviting them around, and there is no point in being a host. The most important thing, is that we make people feel loved, and sometimes in order to do that we have to take some time to love ourselves (and go back to bed for the day.)

So that's exactly what I did.......and then the next day I got up and made a cake and some cookies, for my friends birthday, packed  it up in a box and took it to her house to celebrate.....and be real. 

Gluten Free Chocolate Cake with Caramel Frosting

Cake Ingredients:

(This cake recipe is adapted from Donna Hay's 'No Time To Cook' cook book. I made a double batch for this cake though.....I've just listed the single batch.)

• 350g dark chocolate
• 185g of unsalted butter, chopped
• 6 eggs
• 1 cup of brown sugar
• 1/4 cup of coffee (I just brew some really strong in my plunger, but if your fancy and have a machine use a few shots.)
• 1 cup of almond meal

Frosting Ingredients:

(From Taste.com.au web sight) 

• 250g butter at room temperature
• 100g brown sugar
• 2tbs of golden syrup
• 1 tbs of milk

Instructions:

1. In a pot melt together the butter and chocolate on a low heat. Stir continually. 

2. Once the butter and chocolate are melted, take the pot of the stove and stir in the coffee, sugar and almond meal.

3. Whisk together the eggs, and whisk into the cake mixture(make sure the mix is off the heat so that the eggs don't scramble.) Mix the cake together until there are no lumps.

5. Pour the batter into a greased and lined cake tin, and place in a preheated oven at 170. Cook for 45 mins -1hour, checking from time to time. Check the cake by sticking a squire into the middle, if it comes out dry the cake is ready. 

6. Let the cake cool on the bench for 20 minutes, and then transfer it to the fridge (this is something I always did with this cake because I ran out of time to cool and then frost it......but then i found that, it actually worked better this way, as the cake sweats in the fridge, and instead of forming a crispy surface, becomes moist and soft.

7. To make the frosting, cream together the butter and sugar for 7 minutes or until lighter in colour. Add the syrup and milk and whisk for an addition minute.

8. Cut the cake in half, and spread one layer with frosting. Place the second half on top and also spread with frosting. 

9. Pile on anything pretty you want. I used candied nuts, and fruit....but you can use anything you like. Sometimes I just use fresh flowers to decorate my cakes, and it looks lovely. 

Blueberry and Mint Bundt Cake with Lemon Drizzle.

I am a very firm believer in the idea that there is so much beauty everywhere......but sometimes we just have to look that little bit harder to find it. This week my life has surprisingly slowed down a little bit from the normal pace of running around like a mad woman, and I've had time to stop and contemplate all the little lovely things going on in my life. They ranged from good thrift shop stores to bundt cakes....and I'd love to share them with you!

A few lovely things to share with you:

The other day while I was waiting for my tram I did a huge sneeze. A guy driving past with his window down looked over at me and called out "Bless you!" I called back thank you. He told me that I was welcome, and drove off.

My sugar cookies continue to sell at Little Cupcakes. I take so much joy in selling each and everyone of them to customers. Every time one sells, I want to run over to the customer and say "Please, please, enjoy this. I put a lot of love into it," and once they are done demand to know if they liked it (and how much they would rate it on a scale of one to ten?) 

Cute conversations, with cute people that make you smile like this.

(Enough said)

Staying at hone all day on my day off and painting, while sipping green tea. These are the little pictures  I did for my room.

Thrift shop finds. Ok so I'm totally friends with the girl at the cutest vintage store in Melbourne, and she gives me amazing deals on amazing clothes. (So sorry about the posed photo!)

But most importantly.........Lets talk cake! 

I've never made a bundt cake before, but I just love how they look (I also love the way the word is spelt. Whats with the extra 'd'?) So on my day off yesterday (a day in which I was not meant to be spending money) I went down to the shops and bought my first dundt tin (thats an investment right there) and some ingredients to make something beautiful and tasty. 

I felt like the pink cake mould was very me.

Blueberry and Mint Bundt Cake with Lemon Drizzle

You will need:

• 250g of room temperature butter
• 1 and 3/4 cups of caster sugar
• 2 sprigs of mint
• 2 cups of self raising flour
• 1/2 cup of plain flour
• Zest of half a lemon
• 1tbs of lemon juice
• 3/4 cup of milk
• 3 eggs, at room temperature
• 1 1/2 tsp of vanilla essence
• 2 cups of blueberries

For the Drizzle:

• I cup of icing sugar
• 1 tbs of lemon juice
• 1/4 zest of a lemon

What to do:

1. Preheat your oven to 180, and if using a silicon cake mould (like myself) spray the mould with oil. Alternatively if using a tin, oil it and sprinkle with a little bit of flour. 

2. In a food processor add the sugar, lemon rind, and mint leaves. Buzz this on hight speed until the mint is finely chopped (this is how you make flavoured sugars. It can be done with vanilla and other flavourings as well......fancy tip!)

3. Place the butter and sugar into an electric mixer (or use an electric whisk) and cream together until it is pale and thick. 

4. Add the eggs one at a time, beating well between each addition.

5. Add the lemon to the milk and set aside for 5 to 10 minutes (This is how you make buttermilk! I never have any on hand so I sometimes do this instead......another fancy tip!)

6. Sift the flours together.

7. Fold in 1/3 of the flour, then 1/2 of the milk mix, 2/3 of the flour, the last of the milk mix and then the remainder of the flour (This ensures that the batter doesn't split.)

8. Fold through the blueberries and vanilla and spoon into the tin. 

9. Place in the oven and bake for half an hour, then turn down the oven to 160 and bake for another half an hour. Test the cake with a squire and if it comes out clean the cake is done! If not, just give it a little bit longer. When it is ready no wet batter will stick the the squire. 

10. Turn the cake out on a cooling wrack and allow to cool.

11. Mix together the icing sugar (best to sift it first so you don't get lumps!) and lemon juice. 

12. Drizzle over the cake and allow to set. 

13. Invite one of your best friends over and have a little feast. 

Birthday Coconut Cake

Today I bought my first phone on a plan......and let me tell you, it was a little scary! My whole life I have used prepaid phones, afraid of the huge commitment of a plan. Today however I overcame this! I feel more mature already.

Ok ok.....I know this blog is meant to be about food, and romance, but let me tell you, I am much too busy at the moment for much romance......so you will have to settle with my stories of phones on plans and what not (the boy who sold me the phone was a wee bit cute though. I resisted asking him on a date, so that I could go home and do homework instead. I told you this phone is making me mature already.)


Anyway here is a little sneak peak of what last week looked like for me when I wasn't working......It was a week fully of birthday celebrations, and I felt lucky to share in all the fun with my housemate and her family and friends.

 Birthday Breakfasts!

 Cream Cheese Chocolate cakes! Delicious......and I loved the party sprinkles !!

 Cookie decorating time for parties!

Birthday Coconut Cake
(From Good Taste Magazine)

• 1 cup of desiccated coconut
• 400ml of coconut milk
• 1 cup of milk
• 2tsp of coconut essence

Soak all these ingredients together for one hour.

• 375g of butter
• 2 and 1/4 cups of sugar

Cream together until light and fluffy

• Add 5 eggs, one at a time

• Add 3 and 3/4 cups of self raising flour in alternation with the coconut mix.

Mix everything together so there is no lumps

Pour into two greased and lined cake tins (its best if one is bigger than the other so that one cake can sit on top of the other when cooked.)

Bake at 160 for one hour and a half.


For frosting:

• 300ml of cream
• 300g of white chocolate

Bring the cream to the boil, and pour over the chocolate.
Stir until smooth
Let the mix cool until slightly thickened

Place the smaller cake on top of the larger one, and cover with the white chocolate frosting.

Sprinkle with some extra coconut

And eat!