A delicate and delicious coconut cake with rhubarb and raspberries. Simple to make: the rhubarb and raspberries are baked at the bottom of the tin, and after baking, the cake is turned upside down to serve. The coconut does not dominate the flavour — it’s a lovely, subtle
Yummy coconut bundt cake with a milk chocolate topping and shredded coconut. The cake is moist and fluffy, with a mild coconut flavour, and is easy to prepare. It tastes excellent with a glass of milk.
A light and creamy coconut cheesecake with a tart raspberry topping and a biscuit base. The coconut cheesecake batter is delicious and is served with raspberry jelly (or fruit filling) on top. It tastes of summer!
A simple chocolate and coconut cake that doesn’t even require a mixer. It’s the perfect recipe for beginner bakers because it’s so easy to follow. You’ll probably find all the ingredients in your kitchen cupboard. Because of the desiccated coconut in the batter