Tag Archives: coconut

Coconut and Lime Meringue Cake

Birthdays are the perfect time to experiment with cakes and to make big impressive cakes. It was my Dad’s birthday recently and when I asked him what cake he wanted he said he wanted a lemon cake. Now I do love a lemon drizzle cake but it just wasn’t exciting enough for me, I wanted to make a big layer cake and I have already made a lemon layer cake so wanted to try something new. I know he is a huge fan of coconut so I decided to keep to the citrus theme that he asked for but switched the lemon to lime and combined it with coconut, two flavours that work really well together. It is a 4 layer cake, the sponge is made with coconut milk, lime zest and drizzled with a lime syrup. The cake is covered and filled with coconut buttercream and then I piped soft meringue onto the top and covered the sides with coconut to finish. I’m not going to lie, I was quite proud of this creation and I’m sure I will be recreating it again!

Coconut and Lime Cake

To make this Coconut and Lime Meringue Cake you will need:

12oz butter or margarine
12oz caster sugar
12oz self raising flour
6 eggs
4 tbsp coconut milk
zest of 1 lime

For the syrup:
juice of 2 limes
80g caster sugar

Start by making the sponge. Cream together the butter and the sugar and then add the eggs one at a time beating well. Fold the flour into the mix and finally mix in the lime zest and coconut milk. Divide the mixture between 4 greased and lined sandwich tins and bake in the oven for approx 25 minutes. Turn the cakes out onto a wire rack and move on to making the lime syrup.  Heat the lime juice with the caster sugar in a pan until all the sugar is dissolved. Use a skewer or fork to make some holes in the cakes and drizzle the syrup over the cakes. Leave the cakes to cool completely before icing.

Sponge cakes

For the coconut butter icing:
500g softened unsalted butter
750g icing sugar
2 tbsp coconut milk
100g desiccated coconut (plus more for sides of cake)

To make the butter icing cream the butter and icing sugar together and beat well. Add the coconut milk and desiccated coconut and mix in well. Use the icing to layer the cakes and then cover the cake in a layer of butter icing, trying to get a nice smooth finish.

Layer the cake

Cover with butter icing

To make the meringue put the egg whites and the sugar in a heatproof bowl with 35ml water. Put the bowl over a saucepan of simmering water. Use a handheld whisk to slowly beat the mixture until it forms stiff peaks. This will take about 5-10 minutes. Remove from the heat. The meringue should be thick and glossy. Fill a piping bag with the meringue and pipe onto the top of the cake.



To finish the cake use a blow torch to give the meringue some colour. Cover the sides of the cake in dessicated coconut  and add a slice of lime to the top of the cake. Tada!

Layer cake

Coconut and Lime Cake


Lottie xx

I am entering this post into the One Ingredient Challenge hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.

one ingredient limes

raspberry coconut ice

Raspberry Coconut Ice

Last week I took a trip back to Cambridge to go to my college ball. I was part of the ball committee in 2010 and we got invited back to go to the ball this year. It was lovely going back to Cambridge and the ball was truly fantastic. An excellent night, so well done to the committee for all their hard work! The theme of the ball was a Rio Carnival and it was called La Cidade Maravilhosa. The college was adorned with colourful decorations (I was very happy to see butterflies everywhere!) and lights, there were Brazilian dancers in wonderful feather costumes, fantastic musical entertainment and great food and drink. It was a fabulous night! We finished off the visit with a quick punting trip the next day, although my boyfriend ended up in the lovely water of The Cam itself by the end of it.

Today’s post is technically neither a cake nor a bake, I’m going to allow it and call it a make! Lottie’s World of Cakes, Bakes and Makes! This recipe for Coconut Ice is based on the recipe  for Soft Raspberry Coconut Ice in Dan Lepard’s Short and Sweet which is a really beautiful baking book, I recommend it! It is a lovely recipe and it uses fresh raspberries to colour and flavour the pink layer, I decided to use even more raspberries than he said to really enhance the colour and flavour (it means you need a bit more coconut too). It also uses mascarpone to combine the coconut rather than condensed milk, and it works really well. Cut up into little squares and boxed with a ribbon these make lovely little presents!


Raspberry Coconut Ice:

White mixture:
250g icing sugar
100g mascarpone
150g desiccated coconut

Pink mixture:
80g fresh raspberries
50g mascarpone
250g icing sugar
220g desiccated coconut.

Start by lining a square tin with baking paper. He recommends an 18cm tin, my tin was a bit too big so I just filled it 3/4 with the coconut mixture.

Begin with the white ice. Beat the mascarpone with half of the sugar until it is smooth. Stir the rest of the sugar and the coconut into this and mix well, you should get a thick paste. Add a little more coconut if you need too. Press the mixture into the bottom of the prepared tin and smooth down the top. Make sure you press it right into the corners.

Next make the pretty pink layer. Mix the raspberries, half the sugar and the mascarpone, squishing the raspberries as you mix so that the mixture is a lovely pink colour. Stir the rest of the sugar and the coconut in and spread this mixture over the white mixture, pressing it down and smoothing the top.

Cover the tin loosely and leave overnight to set so that the next day you can cut it into cubes.

I am entering this into ‘Simple and in Season’ because this recipe uses fresh raspberries which are in season this month. It is hosted by Ren at Fabulicious Food and Laura at How to Cook Good Food.

Lottie xx (@lotts_louise)

Here we are in our fancy clothes for Christ’s College Ball:

PS. Nominations close on 30th June for the Cosmo Blog Awards! If you get a spare couple of minutes I would be very grateful if you could nominate me for Best New Food Blogger. My blog is less than one year old so you can also enter it into Next Best Newcomer and be in with a chance of winning a shopping spree! Thank you so much!



Coconut Macaroons

Coconut Macaroons, not Macarons! This is a difference that I only recently learnt. Macarons are those pretty colourful, delicate shells made from egg whites, sugar and ground almonds, filled with something like buttercream or ganache. These are a little bit tricky to make. Although I’m not sure how true the name difference is because if you search macaroons then you still get recipes for this almond variety. Macaroons (the ones that I have made) on the other hand, are these delightful things. They are simple to make and are made from egg whites, sugar and coconut.  I dipped mine in chocolate, because well, everybody loves chocolate and coconut + chocolate = perfect. They also make a perfect present for a coconut lover. I made these as a birthday present for my Dad and he loved them. I also caught my brother just smelling one, not eating it, just smelling it….apparently he loves the smell of coconut! Fair enough!

So to make these delicious little treats you will need: (recipe adapted from the coconut macaroons recipe in The Great British Bake Off Book – I quite like the addition of coconut milk in this recipe)

250g desiccated coconut
100g caster sugar
1 large egg white
1/4 tsp vanilla essence
pinch of salt
100ml coconut milk
100g dark chocolate

This recipe makes about 12 macaroons.

Mix the coconut and sugar together (alternatively you can use sweetened shredded coconut). Beat the egg white in a mixing bowl with the vanilla essence and salt but only until it is slightly frothy. Add the coconut to this frothy mix. Add the coconut milk and mix all the ingredients together until they are well combined. Cover the bowl and leave it to stand for 30 minutes at room temperature.

Preheat the oven to 180C and line a baking sheet with baking paper. Dip your fingers in cold water and shape a tablespoon of the mixutre into a pyramid shape. I found the best way to do this was to roll it into a ball and then flatten one side with your hand. Then shape the sides of the pyramid into a point at the top. The mixture needs to be really compact so it doesn’t fall apart so squeeze any liquid out if you need to as you are making it. If the mixture seems to wet them you can add more coconut. On the other hand if it seems too dry then add some more coconut milk, only a little at a time. Space the pyramids slightly apart on the baking sheet.

Bake the macaroons for about 30 minutes or until the peaks are golden brown. Leave to cool on the baking sheet.



Melt the chocolate in a heatproof bowl over a pan of steaming water and then remove from the pan.

Dip the bases of the pyramids in the melted chocolate and place on a sheet of baking paper to set. Repeat for all the coconut pyramids. To finish off the macaroons I also drizzled some melted chocolate over the macaroons. Leave the chocolate to set.


Chocolate dipped

drizzled with chocolate


Then…..enjoy the coconutty goodness!

In a box


Hopefully I will be having a go at some Macarons soon….watch this space!


Lottie xx (Follow me on twitter… @lotts_louise)






I have been busy planning my elective recently. I’m off to Australia for it, and while it isn’t for aaaaages yet I am already ridiculously excited! So with Australia on the brain it meant that I needed to do some Australian baking….Lamingtons! A Lamington is a cube of cake that traditionally is coated in chocolate icing and desiccated coconut. Some google-ing tells me that they are named after Lord Lamington because they look like a hat that he liked! I’m not sure about that, but I do know that they are a lovely simple cake that tastes delicious! I made chocolate lamingtons which are the traditional ones, but also some raspberry lamingtons using the idea from The Primrose Bakery Book. These are a very pretty pink colour and also taste very light compared to the chocolate ones.



For the sponge I used:

8oz butter/margarine
8oz golden caster sugar
8oz self raising flour
4 eggs
splash of milk
1 tsp of vanilla essence

Cream together the butter and sugar and then add the eggs one at a time, beating well after adding each one. Fold the flour into the mixture along with a splash of milk and the vanilla essence. Pour the cake mix into a prepared tin. This should be a large square or rectangular tin, greased and line the base. Put into the oven at 180C and bake for about 45 minutes or until the sponge is golden and a skewer comes out clean that is inserted into the centre of the cake. Leave the cake to cool in the tin for 10 minutes and then you can turn it onto a wire rack and leave it to cool completely.

Once it is completely cool you can cut it up. You don’t have to do this straight away, just wrap the cake in clingfilm and leave it at room temperature. In fact the drier the sponge is, the easier it will be to use.

Cut the sponge into squares. I did mine 5cm by 5cm, but it is really up to you how big you want them!

Sponge squaresTo make the chocolate icing:

3 tbsp unsalted butter
3 tbsp cocoa powder
6 tbsp boiling water
350g icing sugar

Gently melt the butter in a saucepan. Dissolve the cocoa powder in the boiling water in a small bowl and add to the melted butter. Seive the icing sugar and mix it in. Beat well so that it is nice and smooth.

To make the raspberry lamingtons:

5 or 6 cubes of raspberry jelly
125 ml boiling water
125ml cold water

Dissolve the jelly in the boiling and cold water together in a bowl. Leave to cool and put it in the fridge to set a bit, so that you get a consistency that you can dip your cakes into. I was impatient and so put mine in the freezer for a short time to speed up the setting.

Now for the exciting part, assembling the lamingtons and turning boring cubes of sponge into something pretty!

Pour desiccated coconut into a bowl (you will need at least 200g). Set up another bowl with the chocolate icing in and another bowl with the raspberry jelly in.

Use 2 forks to spear the squares of cake and dip them first in either the chocolate or the raspberry jelly and then in the coconut, making sure all of the sides get covered. When you dip the cake into the icing make sure you let any excess drip off. You will need to roll the cake around a bit in the coconut to cover it completely. Put on a wire rack to set. They are now ready to serve!






Lottie xx

Raspberry Coconut Brownies

When my brother and sister come round they are pretty much expecting cake, so with them coming round last night I had to whisk up something that was fairly quick.

I walked through Borough Market yesterday on my way back from uni before getting the train from London Bridge and one of the fruit and veg stalls was selling 2 punnets of raspberries for £1, which was pretty much irresistable. And don’t they look delicious?

Now if you have been to Borough Market you will have seen the stalls that sell absolutely huuuuge slabs of brownies. So I think I pretty much already had brownie on the brain after seeing them. So I though why not make raspberry brownies. Then I opened my cupboard in my kitchen and saw a packet of desiccated coconut sitting there and I got the even better idea of raspberry and coconut brownies. Perfect!
Here is the recipe I created:

150g unsalted butter
200g dark chocolate
150g caster sugar
100g soft brown sugar
3 large eggs
80g plain flour
1tsp baking powder
60g desiccated coconut


Start by melting the butter and chocolate together in a pan, add both of the sugars and mix until the sugar is dissolved. Take it off the heat and leave it to cool for a few minutes before adding the 3 eggs and mixing them in. Next add the flour and baking powder and fold them into the mixture. Finally, stir in the coconut.

Now pour the brownie mixture into a brownie pan lined with greaseproof paper. Sprinkle the raspberries over the top of the mixture and pop it in the oven at 180C for about 40-45 minutes.


Sprinkle brownie with raspberries


Brownie with raspberries

Lottie xx

ps. I have entered these into The Pink Whisk November Challenge!