The Great British Bake Off Christmas- Coconut Traybake.

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Coconut and Marshmallow Traybake.

 I’ve been testing a few recipes out of a favourite book of mine this month: The Great British Bake Off Christmas.  There’s been loads of different things to choose from and we’re not just limited to cakes and biscuits here.   I was tempted to have a go at Cathryn Dresser’s own recipe featured in the book, her Snowy White Coconut Traybake. Cathryn was one of the contestants on the Bake Off from the third series in 2012. I liked her and who can forget her catchphrase “Oh my giddy aunt?” Her coconut traybake is bound to be a big hit with young and old alike as you can add optional marshmallow snowmen to the top of the cake. I didn’t do this as I didn’t have any marshmallows in.  I had completely forgotten to blog about this bake as things became so hectic in the run up to Christmas.

Sunday 9th December 2017.

After dropping my son off at work and catching up on the ironing, I fancied some baking. Anything with coconut in goes down really well with me and I had the perfect excuse to use some Sugar and Crumbs Marshmallow Natural Flavoured Icing Sugar in the frosting. I thought coconut and marshmallow would work really well together. As stated in the introduction “this sweet, simple cake is a delicious treat to enjoy with your visitors during the festive season,”  Or a great recipe to try out with children as it’s so easy and fun to bake.

After preheating my oven to 170oC (fan oven) I weighed out all my ingredients and greased my traybake tin.  Butter and sugar were creamed together with my electric whisk.  After that I mixed together some sour cream, buttermilk and eggs in another bowl.  Finally, these were combined, along with some desiccated coconut.  I could have added some ground cardamom pods to the mixture but I didn’t have any.  

Once all added together I poured the mixture into the prepared tin and baked it in the oven for about 25-30 minutes.  As usual I got distracted and ended up forgetting to put the oven timer on. I went off upstairs to put some washing away and forgot I’d put the cake in the oven.  It wasn’t until I smelled coconut coming from the kitchen that I remembered! Luckily I got the cake out in time.  Aftter another half an hour or so it was ready to be flipped out of the tin. Thankfully I had no problems with that coming out and falling to bits.

The frosting or icing for the top of the traybake was a combination of butter, icing sugar and soured cream.  As I said before, I was keen to try out one of Sugar and Crumbs’ new winter flavours which was a Marshmallow one.  The ingredients were simply added together in one bowl and then spread on top of the cooled cake.  My final flourish was to sprinkle some snow themed sprinkles on top of the cake.  I thought I had some snowflake themed ones but I found some pale blue, white and lilac hundreds and thousands to decorate instead.  I could have used some more dessicated coconut and/ or some edible glitter but the other choice worked well.  

To decorate the top I found some winter themed hundreds and thousands.

I’m definitely going to add this to my baking list for next year at Christmas.  Though the coconut bake being reminiscent of snow could be linked to Christmas and winter, I think that you could bake it all year round.

Happy Baking!

Love Sam xx

Coconut and Cherry Sponge Cake- Mercers of Yorkshire Cherry Jam.

Cherry and Coconut Sponge, a twist on an old retro favourite from childhood.

 A couple of years back as family circumstances changed we stopped having our traditional Sunday lunch at lunchtime.  My daughter was out at work and would miss having a Sunday lunch and the chance for us all to sit down over a roast dinner.  So our Sunday meal got moved to the early evening once she was in from work.  Because we were eating late I stopped making a Sunday pudding.  I really miss making a pudding on a Sunday as we don’t usually indulge throughout the week. It just makes it a bit more special.  This last Sunday I really wanted to test out an idea I had for a Cherry and Coconut Sponge cake using some Red Cherry Jam I had picked up at the Good Food Show a couple of weeks back.  It was baked in a bit of a rush though.  I have been running around like a headless chicken this weekend trying to get all my jobs done as it is a busy time for me at work in my day job supply teaching. I don’t want to be ironing or cleaning bathrooms when I’ve got in from work during the week, so I’ve been trying to keep on top of things.

 

Baking this cake gave me a great opportunity to use some special products like my favourite. Sugar and Crumbs icing sugars.
 

It was 2pm and I’d only just got dressed!  That makes me sound like a right lazy slob but if I don’t have to go anywhere I stay and do all my housework in my PJ’s. I ironed, cleaned the bathrooms, hoovered and dusted upstairs and by 2pm I was ready for a cup of tea and a baking session.

To bake the Coconut and Cherry Sponge Cake I adapted Lynn Hill (Founder of The Clandestine Cake Club’s) own recipe from the first Clandestine Cake Club cookbook which was published back in 2013.  This cake was wonderfully retro, the sort you grew up eating or your granny baked.  I don’t remember my Nana Mary (my Mum’s mum) baking it, though I do remember her baking lemon cake and fruit cakes.

I started by greasing and lining two 8″ diameter loose bottomed sandwich tins.  Once this was done I then weighed out some softened butter and caster sugar. This was creamed together with my hand held electric whisk.  To this I added three free range eggs, one at a time and then some self raising flour. Lynn’s original recipe calls for using vanilla extract for flavouring, but instead I used a few drops of some natural coconut extract which comes from Lakeland.  To add to the coconut flavour I also added some dessiccated coconut. The mixture was then divided between the two cake tins and put in the oven, preheated to 160oC.  After about 25 minutes when the cakes were risen and sprung back when touched, out they came to cool on the worktop.

While the cakes had been cooking I thought about how I could decorate the cake. Lynn’s original recipe used a butter and cream cheese icing which sounded delicious along with a filling of jam.  I decided to use some of my Mercers of York Cherry jam which is absolutely delicious.  Instead of the butter and cream cheese icing which I couldn’t do anyway as I didn’t have the cream cheese, I whipped up a carton of cream and to this I added some Sugar and Crumbs Natural Flavour Coconut Icing Sugar.  I got this ready and decided to go out for a run.  I’m doing the Couch To 5K app at the moment as I’m entering the Race For Life in June so I’m trying to train when I can.  An hour later, I’m back home feeling a bit tired but ready to decorate the cake.

One top of one cake I spread about 6 tbsp jam and to the other I spread about half the coconut cream mixture. These were then sandwiched together. The rest of the cream was spread on the top of the cake with a dozen glace cherries spaced around the edge. To finish off, I sprinkled desiccated coconut on top of the cake.

 

A blast from the past.. a sponge topped with dessicated coconut. I chose to use cream instead of buttercream for my icing.
  

A coconut flavour sponge, layered with cherry jam and coconut cream.

Even though the cake was meant to be a Sunday dessert treat we were far too full to eat it.  So at the time of typing it is in a box in my fridge waiting to be eaten throughout the course of the week. 

 

A perfect Sunday afternoon treat.
 

Happy Baking.

Love Sam xx