• Incredible easy and quick to prepare cake when you crave for chocolate dessert. Two layers of dark delight layered with whipped cream. Coconut hint is subtly detectable in the cake, does not overwhelm but gives a little sweetness and softness. Additionally appears in frosting. Sour passion fruits on the top perfectly change the game to avoid dullness. Enjoy!

     

    spring pan ø 8 inch

     

     Ingredients:

    • 1 ¼ cups flour
    • ½ cup desiccated coconut
    • ¾ cup sugar
    • ¼ cup cocoa powder
    • 2 teaspoons baking powder
    • pinch of salt
    • 2 eggs
    • ¾ cup milk
    • ½ cup + 1 tablespoon butter, melted
    • 100 g dark chocolate, melted
    • 1 teaspoon vanilla extract
    • 1 teaspoon coconut extract

    Top:

    • 250 ml whipping cream
    • 4 tablespoons icing sugar
    • 1 teaspoon coconut extract
    • inside of 3 passion fruits
    • several pieces of physalis fruits (optional)

     

     

     

    Preheat oven to 350°F. Line the bottom of pan with parchment paper.

    In a bowl mix together flour, coconut, sugar, cocoa powder, baking powder and salt. Stir in eggs, milk, butter, chocolate and both extracts. Mix everything with a fork or spoon just until combined. Pour the dough to the pan and bake for 40 minutes (until the skewer inserted into the center comes out clean). Cool in pan. Remove from the pan and cut horizontally into half.  

    Beat the cream with sugar and coconut extract until stiff peaks. Spoon the half of frosting onto first sponge layer and cover with the second. Spoon the rest on the top and pour passion fruit pulp over there. Decorate with physalis fruits. Place the cake to the fridge. Best is on the next day when sponges become tender and cream sets.

     

     

     

     

    Category: Chocolate cakes.

    Tags: chocolate, coconut, passion fruit.

  • Traditional pound cake should have a pound of every 4 ingredient: flour, sugar, butter and eggs. This one is modified version of pound cake because of buttermilk- and coconut- addition. The almost equal ingredients’ proportion guarantees cake’s moistness and freshness for few days. Buttermilk and coconut make it lighter than traditional pound cake. And crunchy sprinkles on the top give modern point to this story. This is a perfect treat for every coconut fan. Enjoy!

     

    9x5 inch loaf pan

     

     Ingredients:

    • ¾  cup (170 g) unsalted butter, softened
    • 1 ½ cups (300 g) sugar
    • 2 large eggs
    • 1 ½ cups (190 g) all-purpose flour
    • 1 teaspoon salt
    • ½  teaspoon baking powder
    • ½ cup (120 ml) buttermilk
    • 2/3 cup (65 g) desiccated coconut
    • 1 teaspoon vanilla extract

     Coconut icing:

    • 1 ½ cups (180 g) icing sugar
    • 1/8 cup (30 g) coconut milk
    • ½ tablespoon fresh lemon juice
    • 1/3 cup (35 g) desiccated coconut, toasted

     

     

    Grease and line a loaf pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition.

    In a medium bowl, whisk together flour, salt and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and vanilla extract. Pour batter into prepared pan. Place the pan in a cold oven and start to preheat. Bake at 300°F (150 °C) about 1 hour and 15 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

    Icing: whisk together sugar, coconut milk and lemon juice. Drizzle over loaf and sprinkle with toasted coconut.

     

     

     

    The recipe comes from 'Bake from scratch - one layer cakes' magazine.

    Category: Tea and bundt cakes.

    Tags: coconut, Easter.

  • Small wreaths – yeast buns filled with coconut paste. The yeast dough is made in the same way like for classic European sweet buns, only shaped as wreaths. Very soft, fluffy and yummy. Inside, in the whole lenght is placed delicate but clearly coconut-y filling. Very tasty treat for snack or lunch. Enjoy!

     

    14 pieces

     

    Ingredients for dough:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • ½ cup minus 1 tablespoon butter, softened
    • 2 tablespoons sugar
    • 2 tablespoons flour
    • ¼ cup desiccated coconut
    • 1 heaped tablespoon powdered milk

    Wash:

    • 1 egg yolk
    • 1 tablespoon milk

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Make filling: mix all ingredients together until become thick, smooth paste.

    Line a large cookie sheet with parchment paper.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut the dough vertically in half in order to have two squares. Spread the filling evenly onto one square and cover with the second.  Cut vertically into straps (each about 1 ½ inch wide). Twist each strap few times around its own axis and seal the ends to get a wreath. Place prepared wreaths onto the lined sheet. Beat the egg yolk with milk and brush with mixture the top of each wreath. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for 12-16 minutes until light brown in colour. Serve warm or cooled.


     

    Category: Yeast cakes.

    Tags:coconut, yeast.

  • Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup melted coconut oil
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3 ¼ cups all purpose flour
    • 1 cup shredded coconut
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon ground lemon grass
    • 1 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1 cup coconut milk
    • 4 persimmon fruits chopped in small pieces

     

    • ½ cup blackberry jam (homemade or store bought)

    Mascarpone cream:

    • 500 g mascarpone cheese
    • 1 cup whipping cream
    • 1 teaspoon lemon zest
    • 8 tablespoons icing sugar

    Decoration:

    • 1 persimmon fruit chopped in small pieces
    • 10 fresh blackberries
    • 3 tablespoons shredded coconut (toasted)

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

    Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.

     

     


     

     

    Category: Layered.

    Tags:blackberry, cardamom, coconut, mascarpone, persimmon.

  • Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!

     

    standard loaf pan

     

    Ingredients:

    • 1 cup (225 g) butter, melted
    • 1 cup (200 g) sugar
    • zest of one lime
    • 2 teaspoons lie juice
    • 2 teaspoons coconut extract
    • ½ cup (125 ml) coconut milk
    • 3 eggs
    • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
    • 2 cups (320 g) all purpose flour
    • 1 cup (90 g) shredded unsweetened medium coconut
    • 2 teaspoons baking powder
    • ¼  teaspoon salt

    Topping:

    • 1 cup (250 ml) coconut cream (I used 23% fat)
    • 2-3 tablespoons icing sugar
    • 150 g fresh blackberries
    • 2 tablespoons sweetened coconut flakes

     

     

    Preheat oven to 350°F. Grease the pan and line with parchment paper.

    In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

    Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


     
     

    Category: Tea- and bundtcakes.

    Tags: blackberry, coconut, coconut milk, lime.

  • This is a tart filled with coconut flavoured mascarpone cheese. Shortbread base is blind baked and filled with cold filling. Mascarpone cream is very fluffy and reminds creamy icecream especially that it could be served frozen. The coconut flavour is multiplied by coconut milk, shredded coconut and coconut extract. Between pastry and mascarpone cream is a thin layer of chocolate ganache with blackberries. Sweet and nutty coconut taste harmonizes perfectly with bitter chocolate and bitter – sweet blackberry. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ½ cups + 1 tablespoon flour

    Filling:

    • 300 g condensed milk (sweetened)
    • 250 g mascarpone cheese
    • ½ cup coconut milk (thick part only)
    • ¾ cup whipping cream
    • 1 teaspoon coconut extract
    • ¾ cup shredded coconut

    Ganache:

    • 100 g dark chocolate
    • 100 ml whipping cream
    • 150 g blackberries

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat the oven to 350°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

    Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

    Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.


     

    Category: Pastries/tarts.

    Tags: blackberry, chocolate, coconut, coconut milk, mascarpone.

  • This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!

     

    The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

     spring pan ø 8 inch

     

    Ingredients for the base:

    • 150 g tea biscuits
    • ¼ cup (60 g) butter, melted

    Cheesecake:

    • 500 g cream cheese
    • 280 ml coco nut cream (I used 23% fat)
    • 1 cup shredded unsweetened coconut
    • 1 ¼ (200 g) cups icing sugar
    • 2 ½  tablespoons gelatine
    • 2 teaspoon coconut extract
    • Violas (flowers) – about 20 pieces (depending on size)

    Blackberry jelly:

    • 200 g blackberries (fresh or frozen)
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons gelatine

    Top:

    • 170 g fresh blackberries
    • Violas (flowers) - optional

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

    If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

    Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

    In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

    Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


     

    Category: No-bake cakes.

    Tags: blackberry, coconut, coconut milk, glutenfree.

  • Hand pies are usually baked as round or rectangular shaped cookies and quite flat. I decided to shape them as small cups. Shortbread pastry is made with desiccated coconut. The Apple apricots filling has been enriched by Bourbon and thyme. Light and delightful dessert for Autumn tea time. Enjoy!

     

    about 30 pieces

     

    Ingredients for the base:

    • ½  cup softened butter
    • 8 tablespoons icing sugar
    • 1 egg
    • pinch of salt
    • pinch of baking powder
    • 1 ¾  (270 g) cups all purpose flour
    • ¾ cup (75 g) desiccated coconut

    Filling:

    • 6-8 apricots (fresh or frozen)
    • 2 apples
    • seeds of 1 vanilla been
    • ½ cup (100 g) dark brown sugar
    • 2 teaspoons lemon zest
    • 2 tablespoons Bourbon
    • 1 teaspoon fresh chopped thyme (optional)

    Topping:

    • 1 egg
    • 1 tablespoon milk

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, salt and baking powder, mix together. Add coconut. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: wash fruits and peel apples. Chop into small pieces. Place to the frying pan along with sugar, vanilla seeds, lemon zest and thyme. Heat over medium heat for about 8-10 minutes until the mixture is jam like. Add Bourbon, cook one more minute. Remove from the heat and cool.

    Place the cooled pastry on a lightly floured surface and divide into half. Roll out one piece into 1/5 inch (4-5 mm) thick sheet. Cut out circles with cookie cutter 2 3/5 inch (6.5 cm) in diameter. Line the mini muffin pan holes with one circle each (covering bottom and sides). Fill with the filling to ¾ of the height. Roll out the remaining pastry into 1/5 inch (4-5 mm) thick. Cut out circles 2 inch/5 cm in diameter. Make egg wash whisking together egg and milk. Brush the edges of each smaller circle and cover each cup with one circle. Make as much circles (bigger and smaller) as the pastry and filling last. Brush the top of each cup with remaining egg wash and make with knife a small cross shaped indentation.

    Bake at 350°F/180°C for 20 minutes (until the pastry is golden). Cool after baking in pan then unmould.


     

    Category: Pastries/tarts.

    Tags: apple, apricots, bourbon, coconut, thyme.

  • Short rhubarb season came again so this is my suggestion for using this product. Tart which combines rhubarb and coconut. Shortbread base is filled with coconut mixture – delicate and aromatically sweet in taste. Pieces of rhubarb on the top give some addition of sour flavour. The whole cake is very tasty, light and perfect for tea time in garden. Enjoy!

     

    1 tart 4.5 inch x 12 inch

     

    Base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ½ cups + 1 tablespoon flour

    Filling:

    • ½ cup minus 1 tablespoon softened butter
    • ½ cup sugar
    • 100 g unsweetened very fine shredded coconut
    • 1 egg

    Adds:

    • 4-5 rhubarb stems

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: mix all ingredients together until became thick and smooth mixture.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Put all over rhubarb cut in short pieces and press slightly. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags:coconut, rhubarb.

  • This is easy peasy and quick in preparing tea-time cake. It is a kind of fruit slice cake – so yummy you can eat the whole tray for one time. There is lots of coconut here and its flavour is clear but in a such nice way. The composition of coconut and peach is very successful and they create together harmonious and very tasty, light cake. Enjoy!

     

    8 x 11 inch rectangular pan

     

    Ingredients:

    • 120 g coconut oil, soft but not melted
    • 1 cup (200 g) sugar
    • 2 eggs
    • ¾ cup + 1 tablespoon (130 g)  all purpose flour
    • 1/3 cup (40 g) unsweetened shredded coconut
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 80 ml Greek yoghurt, natural
    • 1 teaspoon pure coconut extract
    • 1 small can peaches
    • 1 tablespoon sweetened shredded coconut

    Icing:

    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons coconut milk (or cow milk)
    • 1 tablespoon sweetened shredded coconut

     

     

    Grease and line pan with parchment paper. Preheat oven to 325°F.

    In a bowl of a stand mixer beat coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, baking powder, salt and shredded coconut. Mix yoghurt with coconut extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced peaches on the top and dust with sweetened coconut. Bake for 45-50 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

    Make icing: beat milk (or coconut milk) with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern. Sprinkle with shredded coconut.


     

    Category: Fruit cakes.

    Tags:coconut, peach.

  • Coconut bars in chocolate made at home. And quick and easy. And sugarfree, glutenfree, dairyfree, vegan. This is the perfect dessert for all those who keep some diet and/or prefer to eat healthy. I hope you like coconut and chocolate. Enjoy!

     

    9 pieces (depend on mould size)

     

    Ingredients:

    • 2 cups desiccated coconut
    • 1 cup coconut milk (thick part)
    • 3 tablespoons maple syrup*
    • 2 tablespoons coconut syrup
    • 3 tablespoons coconut oil
    • pinch of salt

    Glaze:

    • 100 g dark chocolate (or milk if you like)
    • 2 teaspoons plant oil

     *you can use other plant syrups if desired

     

     

    All ingredients (except the glaze) place In a saucepan and heat on the low heat until the mixture will be homogenous and you can see small bubbles made of syrups ingredients (about 10 minutes). When the mixture is ready pour it into oblong rectangular silicon moulds. Let chill in the fridge for 2-3 hours or overnight.

    Chop the chocolate and melt it in double boiler or microwave. Stir in the plant oil. Remove bars from moulds. Dip each in chocolate and place on the tray lined with parchment paper to drain. Place into freezer for 5 minutes to set.


     

    Category: Desserts/icecreams.

    Tags:chocolate, coconut, glutenfree, vegan.

  • I took a look at the ingredients combos book and found out that mango create a very good pair with rhubarb. There are lots of interesting and flavourful combination with rhubarb, even on this blog but I decided to do something new. In the cake you will find also a hint of coconut and a pinch of rose. They are not very clearly detectable as themselves but tie everything together and give the final touch. Enjoy!

     

    1 tart 4.5 inch x 12 inch

     

    Ingredients for the base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ¾ cups flour
    • 2 tablespoons shredded coconut
    • 1 tablespoon dried rose petals, ground to powder

    Filling:

    • 190 g coconut condensed milk (sweetened)  
    • 1 big ripe mango, blended to puree
    • 1 egg
    • 1 egg yolk

    Top:

    • 4-5 rhubarb stems

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour with shredded coconut and rose powder still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: mix all ingredients together until became thick and smooth mixture.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Bake at 350°F for 20 minutes. During this time cut rhubarb in short pieces the same length as the width of your pan. Remove the tart from the oven and arrange rhubarb stems on the top of the filling. Bake for further 25 minutes. Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: coconut, mango, rhubarb, rose.

  • Is it a cheesecake or isn’t it? Well, literally not because it does not contain any cheese. I made it for the first time but in vegan kitchen it is a popular cake playing the role of dairyfree cheesecake. The main ingredient are soaked and blended cashew nuts that are cheesecake like: homogenous moist mixture not clear in its taste. This cake could be made in many flavour variants depending on what we add to the basic mass. In today recipe matcha powder and mint decided about the taste. No-vegan persons could ask ‘is it tasty’? Well, it is but I should mention that using nuts instead of cream cheese significant increase the fat content in this dessert so it could not be so light. Any way, try!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    square pan 8 x 8 inch

     

     Base:

    • 1/3 cup cashew nuts
    • ¾ cup macadamias (or hazelnuts)
    • ¾ cup desiccated coconut
    • ¼ cup coconut oil, melted
    • 2 teaspoons agave syrup

    ‘Cheesecake’:

    • 2 cups cashew nuts
    • ½ cup coconut cream
    • 2 teaspoons grated lime zest
    • ¼ cup freshly pressed lime juice
    • ½ cup maple syrup
    • 1 ½ tablespoons matcha powder
    • ½ teaspoon pure mint extract

     

    Place 2 cups of the cashews in a large bowl, cover with cold water. Stand covered for 4 hours or overnight. Next day drain them, rinse under cold water, drain well.

    Grease and line the base and sides of the pan.

    Make base: process cashew and macadamias until crumbly. Add desiccated coconut, coconut oil and agave syrup. Process until the mixture comes together. Press mixture over base of using opposite side of the spoon to even the surface. Refrigerate.

    Blend or process soaked and drained cashew with coconut cream, lime zest and juice and maple syrup until as smooth as possible. Add matcha and mint extract, mix together. Pour the mixture over the base, smooth top. Refrigerate overnight. Before serving remove from the pan, discard parchment paper and cut into squares. Dust with matcha powder.

     

     

    The recipe comes from the AWW book 'Vegan kitchen'.

    Category: No-bake cakes.

    Tags: cashew, coconut, matcha, mint.

  • Homemade, healthy icepops. Mexican because of some spices adition. Fully plant based. The taste is very interesting as you cannot feel neither coconut nor avocado but in this choco-feeling is something else. Interesting change and healthy propose for children’s snack. Enjoy!

     

    12 ice pops

     

     Ingredients:

    • 400 g coco nut milk
    • 5 tablespoons cocoa powder
    • 4 tablespoons honey (or agape/coco nut syrup)
    • ½ avocado
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon Cayenne pepper
    • ¼ teaspoon salt

     

     

    In a small saucepan place coco nut milk, honey and cocoa. Heat until they are well incorporated. Remove from the heat. In a blender place avocado and spices, mix together. Add milk with honey and cocoa, blend until smooth. Pour into icepops moulds, stick sticks and place in the freezer for few hours (or overnight).

     

     

     

    The recipe comes from the book 'Icy, creamy, healthy, sweet' Christine Chitnis.

    Category: Desserts/icecream.

    Tags: acocado, cocoa, coconut, glutenfree, vegan.

  • If you like carrot cake you will love this parsnip cake. My husband is a big fan of carrot cake and he wishes I bake it for every his birthday. But I am recipe developer and big fan of novelty so I cannot bake the same cake all the time. So I decided to bake this parsnip cake. There are some similarities between carrot cake and parsnip cake like between carrot and parsnip. This cake is light and tasty, a little spicy, really moist like every vegetable cake and delicate sweet. This is not only nice change from very popular and often eaten carrot cake. I would say maybe this change will be permanent because I found this cake really tasty and interesting. I would highly recommend it for every fan of vegetable cakes. Enjoy!

     

    2 x round spring pan 7 inch for 4-layered cake

     

     Ingredients for cake:

    • 2 cups all purpose flour
    • ½ cup almond flour
    • ½ cup unsweetened shredded coconut
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • Pinch of salt
    • 1 teaspoon pumpkin pie spices
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¾ cup sugar
    • ½ cup butter, melted
    • ½ cup buttermilk
    • ½ cup maple syrup
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 2 cups shredded parsnips (about 2 pieces)

     Blueberry frosting:

    • 250 g blueberries (fresh or frozen)
    • 1 tablespoon granulated sugar
    • 500 g mascarpone cheese (divided 375 + 125)
    • 6 tablespoon icing sugar (divided 4 + 2)
    • 350 ml whipping cream (divided 250 + 100)

     Assembly:

    • 100 g icing sugar
    • 2 tablespoons blueberry juice (saved previously)

     

     

    Preheat oven to 325°F (165°C). Line bottoms of pans with parchment paper.

    Make cake: combine flour, almond flour, coconut, baking powder, baking soda, salt and spices in a large bowl. Mix with a spoon until well combined. In a medium bowl combine sugar, butter, buttermilk, maple syrup, eggs and vanilla extract. Whisk until well incorporated. Pour wet ingredients over dry and stir until combined. Fold in the parsnips and mix well. Divide the batter evenly into prepared pans. You can also divide the batter into 1/3 and 2/3 to two 9 inch pans. You will have then 3-layered cake. Bake for 35 minutes (or a bit longer until a toothpick inserted into the centre comes out clean). Cool in pans.

    Place blueberries and granulated sugar in a small saucepan and heat over low heat until sugar dissolved and blueberries started to come apart. Place fruits on the sieve and press to drain the juice. Save the juice.

    Whip 250 ml of whipped cream to the stiff peaks. Place 375 g mascarpone cheese and 4 tablespoons icing sugar in a bowl of a stand mixer and mix until combined. Add drained blueberries and mix shortly. Fold in the whipped cream and mix with rubber spatula.       

    Cut both sponges horizontally into 2 equal layers. Place the first layer on a serving plate. Spread a 1/3 of prepared frosting evenly. Cover with second sponge on the top and spread the next 1/3 of the frosting. Repeat with third sponge and the last portion of frosting. Cover with the last sponge. Place the cake in a fridge for 15 minutes to set.

    Whip the remaining 100 ml of cream to stiff peaks. Mix the remaining 125 g of mascarpone cheese with sugar and 2 tablespoons blueberry juice (saved previously). Fold in the whipped cream and mix gently. Cover the top and sides of the cake.

    Make sugar icing to assembly the cake: mix the icing sugar and blueberry juice (saved) until smooth but still liquid. Add more juice if needed. Decorate the edges of cake with blueberry icing and let it stream down.


     

    I used sponge recipe from the book 'Food 52 - baking', however a little changed by me.

    Category: Layered.

    Tags: almonds, blueberry, coconut, maple syrup, parsnip.

  • Classic 3-layer tart is one of my favourite sweet treat. There is so many options to compose this little bake-off, every layer could change. Shortbread base in butter- cocoa- or vanilla flavour. Baked filling has infinite taste variants. And the top – with frosting, whipped cream, icing, any nut butter… So I think, create and play with and that is the result – butter shortbread, very coco nut filling and the lime curd upper. Perfect combination. Enjoy!

     

    8 small (ø 4 inch) or 1 big (ø 10 inch)

     

     Ingredients for base:

    • ½ cup softened butter
    • 4 tablespoon icing sugar
    • 1 egg
    • 1 ¼  cup flour

     Filling:

    • 1 ¼ cup coocnut milk or cocoonut cream
    • ¾ cup granulated sugar
    • 3 eggs
    • ½ cup desicated coconut

     Lime curd

    • 2 egg yolks
    • 2 tablespoon corn starch
    • ½ cup milk
    • 8 tablespoon granulatem sugar
    • freshly pressed juice from 2 limes
    • ¼ cup softened butter

     

     

    The curd might be made a day ahead. In a small bowl beat together egg yolks and corn starch. In small saucepan heat milk and sugar. Hot sugared milk pour over egg yolks and start to stir quickly to avoid curdling and lumps. Stir in lime juice. Put the mixture back to the saucepan and heat over the medium heat few minutes until starts to bubble. Remove from the heat, place in a bowl and cover with clear foil in way that the foil touches the curd on the whole surface. Once the curd is cooled add butter and beat until the mixture is smooth.

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

    Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 25-30 minutes (one big tart for 40-45 minutes). The filling needs to be set on its whole surface and looked like very thick smooth custard. Remove tartlets from tins and  place on the wire rack to cool completely.

    Lime curd place in a pastry bag and pipe desired amount and shape over each tartlet. You can also just spread it over the coconut custard.

     

     

     

     

    Category: Pastries/tarts.

    Tags: coconut, lime.

  • This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

     

    spring pan ø 9 inch

     

     Ingredients:

    • 1/3 cup butter
    • 1 cup maple syrup
    • 4 persimmons
    • 2/3 cup butter
    • 1 ½ cups sugar
    • 1 tablespoon orange zest
    • 3 large eggs, divided
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups  all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¾ cup milk
    • ¾ cup desiccated coconut
    • 2 tablespoons sliced almonds

     

    Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

    Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

    In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


     

    Category: Fruit cakes.

    Tags: almonds, coconut, maple syrup, orange, persimmon.

  • I made these cookies to try how they could work beeing glutenfree, with no eggs and no dairy. Fully plant based after vegan philosophy. They succeeded, are edible, even tasty, clearly coconut-y, crispy and light. However they are not much similar to traditional shortbread cookies. Primarily they are far more loose and a little more dry but if you want (or have) to abandon glutenflour and dairy it is a pretty much nice proposal. Enjoy!

     

    the amount depends on cookie cutter size

     

     Ingredients:

    • ½ cup + 1 tablespoon coconut oil (solid)
    • ½ cup agave (or coconut) syrup
    • 3 vegan eggs*
    • pinch of salt
    • 1 ½ cups coconut flour

     * 3 tablespoon ground flaxseed meal whisk with 9 tablespoons water and let rest for 10 minutes until frothy

     

    In the bowl of a stand mixer place the softened the coconut oil and syrup and beat until fluffy. Stir in “eggs”, mix together. Add salt and flour still mixing on medium speed until the dough is smooth and elastic. If the dough is still very soft and crispy and water, one tablespoon at the time.

    Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).

    Place the prepared pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray. Bake for 10-12 minutes until slightly golden in colour. Cool completely.


     

    Category: Cookies.

    Tags: Coconut, glutenfree, vegan.

  • I have never thought I can be interested in making vegan treats. I usually bake ‘normal’ cakes and do not care about using only plant based ingredients. But since I have two books from Virpi Mikkonen I started to try some vegan recipes. And I can say these healthy sweets are really tasty. Maybe I will not become declared vegan, not today at least, but I find these truffles truly delicious and I enjoy them very much. Oh, and remember, licorice is sweet, not spicy.

     

    about 25 pieces

     

     Ingredients:

    • ½ cup almonds
    • 2 tablespoons chia seeds
    •  5 tablespoons black sesame seeds
    • 4 dried figs, stemmed
    • 2 prunes, pitted
    • 1 tablespoon licorice powder
    • ½ teaspoon vanilla extract
    • 1 teaspoon honey
    • 2 tablespoon dark agave syrup
    • pinch of salt

     Chocolate icing:

    • ½ cup raw cocoa nibs
    • 1 teaspoon coco nut oil
    • 1 tablespoon (or more) honey
    • pinch of salt

     Top decorating:

    • licorice powder
    • black sesame seeds

     

     

    Grind almonds in a food procesor to fine crumble. Cut figs and prunes to small parts using kitchen scissors. Add to the almonds. Add all remaining ingredients and process to a smooth dough. You can add more of licorice or sweetener if you like. Form small balls of the dough. Place in a freezer for few minutes to set.

    Make the chocolate icing: melt cocoa nibs with coconut oil to a liquid. Add sweetener and salt.

    Remove balls from the freezer and using toothpick dip each in chocolate icing. Sprinkle with licorice powder or sesame seeds. Place again in the freezer for 15 minutes until icing is set. Keep in the fridge.

     

     

     

     

    The recipe comes from 'It's a pleasure' book, a little modified by me.

    Category: Desserts/icecream.

    Tags: almonds, chocolate, cocoa, coconut, dates, glutenfree.

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