Then I came across 'Fresh Lime and CoconutCake' in Delia Smith's Cake book. In the brief to the recipe Delia does suggest that nothing else worked and the coconut milk powder is very much required - I would advise getting some if your going to make this recipe, don't try and sub for something else
Other adaptations included replacing flour with a blend of buckwheat flour, ground almonds and a touch of tapioca flour, subbing soft brown sugar for coconut sugar (or any unrefined brown sugar), black treacle for molasses and I kept Delia’s idea for blanched almonds as delightful simple decoration instead of a overly sugary marzipan and white icing finish
Then there is raspberry, passion fruit,,peach, coconut, kiwi and lime. It can be used with scones, on biscuits, as a cake filling, with ice cream or even straight from the jar from a spoon, it’s very yummy
I remember making peppermint creams and coconut ice with my Nana and Grandpa as a child and Mum used to always make the most inventive birthday cakes for us- one year I had a doll’s teaparty cake while my brother had a pirates treasure chest cake
Add the reminding ingredients - carrot, sultanas, coconut, pecans and orange zest. This recipe comes from the queen of cooking herself, Delia Smith, and is taken from her recently republished book 'Delia'sCakes'
these are based on my basic scone recipe, which of course is Delia's basic scone recipe. and then i've thrown in some 'carrot cake' type ingredients so please bare with me if you think it all sounds a little bit ad-hock
), Brownies, mini Victoria Sponges, tiffin, Bara Brith, Coconut Squares, Coffee and Walnut cake, battenburg, Cupcakes, Lemon Drizzle Cakes and a lovely two tier iced Fruit Cake for cutting (pictured up top)