Wednesday, April 3

Dead simple coconut cake with chocolate icing (egg free)

Are you all chocolated out?  I know that's not a real word (chocolated that is) but I'm sure you know what I mean!  This one is not too overpowering, and I am a huge fan of coconut - and like my lime coconut cake (which always gets rave reviews) this is lovely and moist.  The added advantage to this one is it is egg-free plus it's a great one for the kids to help on because it's a quick-mix and one bowl for your cake and one bowl for your icing... or the same bowl if you're keen and wash it up in between!

Eloise proudly advised the family that she made this all by herself and she did really, Laura made the icing, a good team effort.  I love that my girls love to bake and create in the kitchen!


2 cups self raising flour
1 cup shredded coconut
1/2 cup caster sugar
250ml coconut cream

2 cups icing mixture
2/3 cup good powdered cooking chocolate (I used Lindt)
50ml milk

Preheat oven to 190 degrees c

In a bowl, sift flour, sugar and add coconut, stir to combine.

Grease a small round tin

Add the coconut cream to the dry ingredients

Stir with a spatula or spoon to combine.

 Pour into your tin, try not to lick the bowl.  Ok, lick the bowl and the spatula if you must.

Bake for 35 minutes and then remove, leave to sit for 5-10 minutes

Turn out onto a cooling rack, at this point you will want to eat it, but you must let it cool completely before the next step.

Sift your icing sugar and powdered chocolate into a bowl.

Make a well in the centre, and add your milk, half at a time, whisk with a spoon until it comes together.

It should be stiff-ish but still pourable.  Add a little milk, but only a little bit at a time until you get your correct consistency.

Pour out half your mixture on the cake and spread just to the sides.
Then add the remainder, and spread out again, that will get a lovely even 'drip' around the edges.

 You're allowed to drool at this photo...

Great for afternoon tea or a quick take-to-friends-cake!  Not many ingredients, a good way to occupy the kids and most importantly - yummy!

Monday, April 1

Last minute bread rolls

Nothing like a bit of planning they say.  As a big advocate of meal planning I really don't love running without a meal plan but now my hubby is in charge of all things domestic (especially given I'm currently working away most of the time until end of June) he's pretty good on keeping things stocked for a number of different meals but I wanted to make something in particular, and being Easter weekend, not a lot of fresh bread around Easter Sunday and Easter Monday.

So I went about trying to find myself a quick bread recipe that I could adapt to rolls but then realised I could just make a beer bread for rolls.  Beer bread isn't dense like a door stop, but it is still fairly dense, so if you want something quick and light and crusty I'm yet to find that recipe but this one is great to use for hamburgers or warm bread rolls with cheese and ham on a cold day.

The beauty about this is there's no need to wait for a rise, there's not tons of kneading and you can have bread rolls on the table in less than an hour.  Great for hamburgers right?

It was also a great opportunity for Eloise and I to enjoy some quality time baking, she loves it and is becoming quite good at executing a lot of things by herself!

2 cups plain flour
1 tb caster sugar
3 tsp baking powder
50g butter, cubed
200-300ml of beer (I used lager)

Pre-heat oven to 210 degrees c

 In a food processor add flour, sugar and baking flour.

Add butter and process until breadcrumb consistency.

Gradually add the beer whilst processing, just until the dough comes together.

Pour onto a floured surface, knead until smooth, only a minute or two.

Roll into a sausage shape, and divide into 5 for large-ish rolls or 6-8 for smaller ones.

Roll each division into a flat-ish roll and place onto greased or papered baking tray.

Make a few shallow slits in the top and brush with a little milk.

Bake for 15 minutes, then turn down the oven to 190 for another 10 minutes.

Cool for at least 10 minutes before cutting and serving.


Frills in the Hills Copyright © 2009-2015