Coconut, Lemon and Raspberry Cake

Do you love coconut, and lemon, and raspberry?  Yes indeed I do!  This is a Chelsea Winter cake, from her cookbook Everyday Delicious.  Chelsea is a Kiwi cook and writer; she won MasterChef New Zealand in 2012, and has gone on to write seven cookbooks.  And have a couple of children in the meantime (and several husbands).  Busy gal!

My most obvious change to her recipe is to use raspberries rather than passionfruit for the icing (which made it a pretty pinky-orange colour).  Not a massive fan of passionfruit myself.  Is it the texture, or the seeds?  Not sure.  But the raspberries make this cake very delicious.

Passionfruit does remind me of childhood though - everyone had a vine growing on their fence, and an Aussie (and Kiwi) pavlova ain't a pavlova without the fresh, bright-yellow, seedy stuff dripping over the top of the puffy meringue base.

pretty in pink :=)

Makes 1 large cake:

ingredients:

Cake:

130g./4.6 oz/1.5 cups desiccated coconut  see Notes

1 x 400 mL/13.5 oz can coconut milk

1.5 Tbs lemon juice

zest of 3 lemons

250g./9 oz butter, softened (not melted)

550g./19 oz/2.5 cups caster sugar   see Notes

4 large eggs, at room temp. (if you remember to take 'em out sooner)

1 tsp vanilla extract or paste

450g./16 oz/3 cups plain flour

3 tsp baking powder

1/2 tsp baking soda

fruity raspberry delicious!

Fruity Icing:

50g./1.8 oz butter

450g./16 oz/3 cups icing sugar   see Notes

2 punnets fresh raspberries (250g./9 oz), or the pulp of 10 passionfruit, or half a cup of passionfruit pulp in syrup

1-2 Tbs lemon juice

shaved coconut, to decorate

lemon        

Method:

On goes your oven to 170C/340F to heat up

Butter and flour the sides of a 24cm springform pan, and line the base with baking paper    see Notes

Grab yourself a medium bowl, into which you place the coconut, coconut milk, lemon juice and zest - give it a good stir, and let it mellow together for 10 minutes or so

In another bowl, you cream the butter and sugar together till thick and pale (this can take up to 5 minutes)

Now beat in the eggs, one at a time, then the vanilla

And now we're onto bowl number 3!  Sift together the flour, baking powder and baking soda in this bowl  

Whisk the flour mixture, and add it to the butter/sugar mixture - and don't forget to throw in the coconutty mixture too!

Now give it all a healthy stir - you know what I always say - firm but not too madly; just combine it nicely together

Pour/spoon the batter into your prepared cake pan, and give it a gentle tap/smoothing over

So now bake this cake in the lower part of your oven, for 85 minutes, or till your cake skewer comes out clean from its cakey heart

Don't forget to test it after 75 minutes, which is all mine took

Let it cool in the tin for 10 minutes, then turn out onto a wire rack

Yep, here comes the icing!:

Beat the butter and icing sugar together in a bowl, till light and fluffy, then stir in the fruit - I mixed one punnet of the raspberries in well, till I had a gorgeous pinky icing

You can add more butter or icing sugar, till you get the texture you like   see Notes 

Spoon/pour on the icing over your cooled cake, and throw on the shaved coconut, and the other punnet of raspberries (or passionfruit pulp)

coconutty!

Notes:

Not a massive fan of desiccated coconut; I often use shaved or even moist coconut flakes (but watch out for the sugar in those)

I only used 500g. caster sugar!

What is a cup of icing sugar?  Good question - anything from 125g. to 150g. it seems, so use a bit less if you wish, than the 450g.  I ended up adding an extra 50g. of icing sugar, as my icing was a bit runnier than I liked

Chelsea says you can use a 24cm up to a 27cm cake tin, but she doesn't mention different baking times, except to say watch out at 75 minutes - which I did!

(Righto, here's my wee bit of unsolicited advice for all you bakers out there - buy yourself a metal cake skewer!  Toothpicks were never invented for testing cakes, and think of the trees!!  IYKYK ...)

ingredients gathered

putting together the coconutty mixture

mixing the batter

ready for the oven at 170C/340F

now let it cool right down

start on your icing now

and beat it up - but nicely :=)

such a picture!  a pinky delight

one guess!  yep, a Kiwi

Oh, and please take heed, folks - a kiwi is a bird, or a person from New Zealand.  Remember to add the word 'fruit' to the end when you're about to decorate your pavlova; otherwise we think you're going to chop up this fella, and throw him/her on your cake!

(Photo from the Auckland War Memorial Museum collection.)

Cookimisu

This recipe is from Emelia Jackson's book Some of my best friends are Cookies.  Emelia was first on Masterchef in 2014, and ended up winning Masterchef Australia in 2020.  She has made a success in the culinary world over the years since then, including writing two fabulous baking books (I have both of them).  

Emelia says these biscuits "rival the best tiramisu".  They are delicious, I know that for sure.  I made them for one of the cookbook clubs I am in - can't remember which one!  On a side note, I have just found out that tartaric acid and cream of tartar are not the same thing!  So I guess I've been using tartaric acid all along instead of ...  Oh well, we haven't died yet!  And I couldn't tell the difference in the taste or texture of my bakes.    

sooooo delicious!

Makes 12:

ingredients:

1 Tbs instant coffee powder   see Notes

1 Tbs warm water

120g./4.25 oz butter, softened (not melted)  see Notes

200g./7 oz brown sugar

2 large eggs 

1 tsp vanilla paste or extract

210g./7.5 oz plain flour

1/2 tsp bi-carb (baking) soda

1/2 tsp cream of tartar

1/4 tsp sea salt flakes (or regular salt)

Coffee Sugar:

100g./3.5 oz caster sugar

1 heaped Tablespoon of instant coffee powder

Mascarpone Swirl:

300g./10.5 oz mascarpone

140g./5 oz icing sugar

2 tsp vanilla paste or extract

cocoa powder, for dusting over the tops

c. Sherry M.

coffee!

c. Sherry M.

Method:

Turn on your oven to heat at 180C/350F

Grab a couple of baking trays, and line 'em with baking paper

Mix the coffee powder into the warm water, till dissolved

Into a medium or large mixing bowl, place the butter, brown sugar and eggs, and mix with your electric hand beaters (or your stand mixer) till you have a lighter colour - don't go too wild!

In go the coffee mixture and the vanilla, and give it a good mix

Add the flour, bi-carb, cream of tartar and salt - and mix 'em in!

Now you make the coffee sugar - grab a small bowl, and mix the coffee powder and sugar together  (duh, so simple)

And then you roll or scoop the dough into balls - I made them into 50g./1.8 oz balls, though Emelia makes hers into 30g./1 oz balls, so make 'em as big or as small as you fancy   see Notes

Have fun rolling them in the coffee sugar!

On to the baking trays they go, leaving lots of space for spreading

Bake for 10-12 minutes (she says) though mine took 14!

And now they sit on the trays, quietly sighing and settling down into a cold state of trance (whoops, getting a bit lyrical there)

But what about the mascarpone swirl?  Yep, grab a small bowl, throw in the mascarpone, icing sugar and vanilla and stir till smooth

Of course, Emelia wants to be fancy here, so she says to pipe on the creamy topping, but being a non-piper kind of gal, I just swirled it on top of the biscuits with a spoon!  And then dusted them with cocoa (I think I might have added some drinking chocolate powder as well!)

Eat them on the day you make them - not that that will be a problem

vanilla      

Notes:

I bought Italian freeze-dried 100% Arabica instant coffee powder

Emelia says to use unsalted butter, but that's the Devil's work, my friends

She says to "roll the dough", but mine was way too soft, so I used spoons and fingers

ingredients gathered

beating butter, brown sugar and eggs

and adding the coffee and vanilla

add the flour, bi-carb, cream of tartar and salt

stir the coffee and sugar together

ready for baking after rolling in the coffee sugar!

looking delicious!

mascarpone?  Oh yes please!

sprinkled with cocoa powder

In My Kitchen - September 2025

Do I say it, my friends?  How can it be September already?  Okay, onwards ...  This is going to be a huge month for us - my cousin coming to stay, events, meet-ups with friends and family, short stories to write and send off, blogging - and oh yes, I am giving a talk to the Historical Society.  But all good fun of course.  And we won't even talk about Mr P.'s health, medical appointments and all that fun stuff!

Spring is definitely on the way - there was a young carpet python in our tree the other day.  So gorgeous!  She comes down from the hill just near our house, I guess to find food.  But it's a dangerous trip across the road to us!

that's her head in the middle of the photo!

In My Kitchen:

my cousin gave me this in June for my birthday - cute!

can you believe the cabbage plate is melamine? :=)

cute stuff from the new Asian store near us

another bottle of EV olive oil

some seasonings

another Dreamfarm gadget

and another cookbook/history book

I bought a Birka/Viking glass tumbler from Grimfrost

This is a replica of a glass found in a grave in Birka, Sweden; dated from the 9th century.  I do love Viking stuff! - even though these were traded from other lands into Viking territory.  Grimfrost are in Sweden; and they supply movies and shows like Game of Thrones and The Vikings.

yep, even more olive oil (shared with a friend)

my word!  Sooo delish! (from the Japanese store, not the Asian store)

cute storage container (Rosella is an Aussie company)

ceramics (blue mug and wee vase by our friend Brooke at Red Door Studio

and the curveball - small artworks by Naomi Mears

These were bought from the Incognito Art Fair; all of the small artworks are $100.  You buy them not knowing who the artist is till it arrives on your doorstep.  These two are by Naomi Mears, who won the Moreton Bay Outdoor Art Prize this year!

That's it from me, for now!  I would love to see you all here with your fabulous In My Kitchen posts, my friends.  Happy September to you!

Be a part of our friendly IMK community by adding your post here too - everybody welcome!  We'd love to have you visit.  Tell us about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg. in your garden, kitchen gadgets, and goings-on.  And one curveball is welcome - whatever you fancy; no need to be kitchen-related.  

The link is open from the first of the month to midnight on the thirteenth of the month, every month.

Options for adding your post to IMK:

1. Add via the Add Link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under the  Add your IMK link OR:

2. Comment on this post, providing a link to your post so I can add it manually to the list below OR:

3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process, or if you would like it to be added after the 13th ('cos I'm happy to add it for you later)

c. Sherry M.

You are invited to the Inlinkz link party!

Click here to enter

Crispy Potato Gem and Cucumber Salad

Crikey!  I first made a version of this recipe in December last year!  And now I've made this recipe, which we both preferred.  Potato Gems are not a product we normally have in our freezer, but I bought them just for this.  (And I do like 'em, now and then.)  

This recipe comes from Mingle, the Aussie company which sells "No Nasties" seasonings, condiments and spices.  (Nope, not an ad; in fact I'm not a huge fan of their products.)  So I made their recipe, but used my fave seasonings.  I added a hot-smoked salmon and chickpea salad to add protein, and make it into a more substantial dinner.

They were a wee bit sparing in the details of the recipe, so I've had to make do.  I think I've done a fair job of it.  They said to bake the Gems at 180C, which took over an hour!  So I've definitely upped the baking temp. here, and made a few changes.  (Measurements devised by moi.)

crunchy, cuke-y, salty, seedy - all the good stuff!

Serves 3 as a main, or 4 as an (Aussie) entrée:

ingredients:

500g./18 oz of Potato Gems (frozen)   see Notes 

2 Lebanese cucumbers, peeled (or not, as you prefer) and sliced thinly

260g./1 cup/9 oz Greek (plain) yoghurt

1/2 red onion, finely sliced:  = around 100g./3.5 oz

1 Tbs capers

1/4 cup of parsley, chopped

juice of half a lemon

1-2 spring onions/scallions, finely sliced (optional)

seasonings of your choice - I used 1 Tbs (Bush Tucker) dukkah, some sea salt and black pepper, Aleppo pepper (maybe 1 tsp), and a good sprinkling of dried onion flakes, dried garlic granules, and dried chives (1-2 tsp of each)

Sherry's Pickings recipe:

For the salmon salad:

1 tin of chickpeas - 400g./14 oz, drained

150g./5.3 oz hot-smoked salmon, flaked and skin removed

herbs and seasonings of your choice - I used salt and pepper, dried chives and fresh parsley

1 Tbs EV olive oil

1-2 Tbs Kewpie mayonnaise or Greek yoghurt (optional)

2 spring onions/scallions, finely sliced (optional)

cukes!

you guessed it!

Method:

Whack on your oven to 210C/410F to heat up

Place the Gems on a large, lined baking tray in a single layer, and bake for 20 minutes

Take the tray out of the oven, throw on the seasonings, flatten them with the base of a glass, and back into the oven for another 15-20 minutes - or till golden brown and crunchy  see Notes

While that's happening, slice the cukes finely, (and the red onion), and place them into a large salad bowl with the yoghurt, capers, parsley, lemon juice, spring onions and the seasonings

Give it a firm, but loving stir till just combined

Place the Gems over the top of the salad, throw on some more parsley if you like, and serve with the salmon salad - the ingredients of which have just been stirred gently together in a medium bowl

This can be an entrée for several people, or a main meal for 3

Notes:

The Mingle recipe doesn't give the quantity for the Potato Gems, so I just guesstimated it at 500 grams - you could use more, if you please

Oh yes, I forgot to say that they are called Tater Tots in the U.S.!

I ended up adding 1.5 Tbs of lemon juice to each of the salads

Crank up the heat to 220C/430F for 5-10 minutes at the end, if they still won't go nicely golden and crunchy

and you guessed it again :=)

ingredients gathered

toss 'em in the herbs and spices

baked and squished

cukes and yoghurt almost ready for their blanket of Potato Gems :=)

on they go

salmon salad ready for mixing

and mixed!

even Winnie-the-Pooh approves :=)

As a side note, the recipe I first made in December 2024 (from Better Homes and Gardens mag.) had no cukes, but instead added 2 garlic cloves, 2 rashers of fried bacon, 1/4 cup mayo and 1/4 cup sour cream, herbs and seasonings - we found all this way too rich!  It also had 3 gherkins and 2 Tbs of the pickling juice, plus fresh dill.  We preferred this simpler, (maybe) healthier dish from Mingle.  And my salmon salad really filled out the meal.

ingredients for the BH&G recipe

which I served with chicken kebabs

Just a little side story to our week - it was a Public Holiday on the Wednesday for the Royal Agricultural Show here in Brisbane.  Other areas have a different day for it, so we headed out a bit west to the Scenic Rim for a country drive.  We picked up a desk lamp that Mr P. had commissioned from an artist who uses recycled items to make her fabulous artworks.  This lamp is made from a (handmade) staircase banister (or is it a newel post?), a carpenter's plane (watch out for the sharp blade), and a very old spirit level - so gorgeous!  I love that the spirit level is still in working order.  

handmade desk lamp by Terina Smith Recycling Artist