Preferred suppliers
GML Consulting, Web Design
GML Consulting of Norwich are the leading supplier of web site design services, from small sites to large corporate companies...
GML Consulting of Norwich are the leading supplier of web site design services, from small sites to large corporate companies...
R.S Hispaniola
The newly refurbished Hispaniola Bar and Restaurant boasts spectacular views of the Thames, from St Paul's to the Houses of Parliament and is the perfect venue for corporate events, exhibitions, seminars, receptions, romantic dinners or just for drinks and tapas...
The newly refurbished Hispaniola Bar and Restaurant boasts spectacular views of the Thames, from St Paul's to the Houses of Parliament and is the perfect venue for corporate events, exhibitions, seminars, receptions, romantic dinners or just for drinks and tapas...
Westons Ciders and Perries
Westons cider has been lovingly produced in the Herefordshire village of Much Marcle for over 125 years and throughout this time we have never wavered in our commitment to making the very best quality, traditional cider, with a characteristic rich style and a flavour simply bursting with fruit...
Westons cider has been lovingly produced in the Herefordshire village of Much Marcle for over 125 years and throughout this time we have never wavered in our commitment to making the very best quality, traditional cider, with a characteristic rich style and a flavour simply bursting with fruit...
Selected recipes
Friday 10th September 2010
For a quicker “crack” use a large saucepan, just be aware that smaller saucepans will...
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Coconut Cake recipe
Coconut Cake recipe is one of my favourite, childhood cakes -memories of coming home from school and eating a huge slab of home made, still warm coconut cake- mmmmm!!!!
Preparation time: 10 - 15 minutes Quantity: Makes 12 portions Cooking time: 40 - 50 minutes
Ingredients
To make Coconut Cake recipe you need
9 oz/ 250g butter
9 oz/ 250g caster sugar
4 medium eggs
9 oz/ 250g self- raising flour
2 oz/ 50g desiccated coconut (un-sweetened)
Topping –
12 oz/ 310g icing sugar
4 oz/ 110g desiccated coconut
1 tablespoons coconut milk
Method
- To make Coconut Cake recipe you need
- Cream the butter and sugar, till light and pale
- Whisk in the beaten eggs – pouring slowly as not to split
- Mix in the flour(don’t over mix the flour)
- Add the zest and mix
- Pour in to a 8-9 inch tin
- Bake 40-50 minutes till set in the middle
- Gas 6/200*c/400*f or fan oven gas5/180*c
- Cool
- To make the topping-
- Whisk all the ingredients together, add enough water to make a soft spreadable creamy mix.
- If too wet add more sugar
- Spread gently on to the cooled cake