Monthly Archives: June 2013

Coconut Layer Cake



I don’t make cakes very often.  I like making them, but I know how quickly they will be gobbled up in our house.  So when someone asks me to bring dessert to an event it’s an invitation to bake!

This cake is so easy to make, and is moist and light.


  • 2 c self raising flour, sifted
  • ¾ c desiccated coconut
  • 1 c caster sugar
  • 1/3 c almond meal
  • 1 c buttermilk
  • 2 eggs
  • 2 t vanilla
  • 160 g melted butter
  • Desiccated and flaked coconut for decorating

Preheat oven to 175C.  Line a 21 cm spring form cake pan with baking paper.

Combine flour, coconut, sugar and almond meal in a large bowl and mix together.

Whisk buttermilk, vanilla and eggs together.  Add butter and whisk again.

Pour egg mixture into flour mixture and mix with a metal spoon until well combined and smooth.

Pour into prepared pan and bake for 40 minutes or until skewer inserted into the middle comes out clean.  Leave to cool in pan for 10 minutes before removing. Cool completely before icing.


  • 2 c pure icing sugar, sifted
  • 90 g butter at room temperature
  • 1 t vanilla
  • 2 T milk

Beat all ingredients together until smooth, light and fluffy.  Add milk to adjust to the desired texture.

Using a large serrated knife, cut the cake in half horizontally.  Carefully lift the top of the cake off and place on a flat surface. Spread ¾ c icing evenly over the base of the cake. Carefully place the top of the cake over it.  Spread remaining over the top and sides of the cake.  Decorate with desiccated and flaked coconut.


Spice Roasted Pumpkin


Spice Roasted Pumpkin

Pumpkins are great vegetables.  You can use them in soups, salads, sweets and more, and they are nutritious and filling.

This recipe is so simple and easy but creates dish so full of flavour that it will be the star of the meal.


  • ½ Kent pumpkin (organic if possible)
  • 4 T toasted pepitas
  • 4 T macadamia or avocado oil
  • 1 t ground cinnamon
  • ¼ t cumin
  • Sea salt
  • 2/3 c Greek yoghurt
  • 2 T fresh lemon juice
  • 2 T finely chopped fresh coriander

Preheat oven to 200C. Brush large oven tray with 2 T of oil.

Deseed pumpkin and cut in 1.5 cm wedges. Place in single layer on tray.

In a mortar and pestle lightly crush the toasted pepitas. Add remaining oil, cinnamon and cumin. Spread spice mixture evenly over the pumpkin pieces.  Sprinkle with sea salt. Bake for around 30 minutes or until soft.

Mix yogurt, lemon and coriander together.  Drizzle over the pumpkin immediately before serving.

For a vegan option you can omit the yoghurt, just sprinkle the coriander and lemon over the pumpkin when you serve.  Still delicious!

This recipe was inspired by one in Better Homes and Gardens, July 2013.

Sisterhood of the World Bloggers Award


My second blog post of the week is to say thank you for the Sisterhood of the World Bloggers Award nomination.

So exciting!


My thanks to Carla Sue at eat sweet for the nomination.  Carla Sue makes the most dangerously scrumptious sweet treats.

Because lemon is my current hot ingredient,  I have Carla Sue’s  Lemon Poppyseed Muffins at the top of my list to bake…

lemon-poppyseed-muffins     CarlaSue_white-chocolate-and-raspberry-cheesecakes

…followed immediately by her White Chocolate and Raspberry Mini Cheesecakes – because a good cheesecake is divine!

The best part of receiving a blog award is the opportunity it gives you to nominate your own list of bloggers to receive it!  Here is my list:

So congratulations all, and thanks for the entertainment and inspiration in your blogs!

Rules for the Sisterhood of the World Bloggers Award (if you choose to accept)
1. Provide a link and thank the blogger who nominated you
2. Nominate 10-12 blogs that you find a joy to read
3. Provide links to these nominated blogs and kindly let the recipients know that they have been nominated
4. Include the award logo within your blog post for the award

The Liebster Award


Sometimes I think of my blog as one of my pets.  I spend lots of time with it, play with it, offer a range of food options, and generally do my best to look after it. And unlike my furry bewhiskered pets, my blog never leaves stinky surprises lying around waiting for unsuspecting visitors to tread in them!

So I am quite fond of my online pet, and like any proud pet owner I am always thrilled when it gets an award!

Last weekend I was doubly thrilled and excited to receive 2 award nominations: the Liebster Award and the Sisterhood of the World Award.


It was the lovely Judit from When Judit bakes… bread and better… and bakes some more who nominated me for the Liebster Award.  Judit is fabulous. She bakes wonderful breads (one of my current baking obsessions) and all sorts of delectable baked treats.   Two of Judit’s recipes on my must bake list are the Harvest Medley Cupcakes

OLYMPUS DIGITAL CAMERA Judit sourcream buns

and her Sour Cream Sandwich buns. So thank you Judit for a blog with a difference and with mouth-watering recipes (and the lovely nomination)!!

An award comes with questions to answer.  I grew up in the US and Australia, and I have never known what I wanted to be (still don’t).  Favourite flavours come and go, at the moment it’s lemon.  Favourite colour is equally variable, but blue always features. It’s so long ago since my first baking experience that all I remember is that it was cookies.  Hazarding a guess they would have been chocolate chip. The taste of the perfect cake?  Chocolate, vanilla, nut, syrupy fruit, coconut… the taste choices are endless and not to be judged.  Flavour is to be definite, texture is key.

Dreams? So many, some realistic some just fantasy, but always there. Fairy tales are about wanting everything to be perfect and to have a happy ending.

I love trees. Trees are proof of the perfection of nature. They are beautiful, majestic and grand.  There are trees for anywhere and everywhere, for every taste and every style.  The perfect rainforest has smooth barked trees up to the sky, kangaroos, wombats, birds everywhere and no leeches. I fear the disappearance of trees and rain forests. And bugs… definitely fear bugs.

So who can I share this award with?

And here are some things I would like to learn about you!

  • Why blog?
  • Where does your inspiration come from?
  • Where did you grow up?
  • Where would you love to visit?
  • Mountain, ocean or lake
  • Favourite childhood meal
  • Favourite food to cook
  • Most must have ingredient/s
  • Favourite kitchen tool
  • Best way to unwind and relax
  • Importance of facebook, Twitter and Pinterest to your blog

Next post, Sisterhood of the World Award…