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Chocolate Coconut Cake Recipe

Ingredients Chocolate Cake 2 cups flour 2 cups sugar 3/4 cup Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup buttermilk 1 cup vegetable oil 1 1/2 tsp vanilla 1 cup boiling water Coconut Icing 1 1/4 cups butter 1 1/4 cups shortening 9-10 cups powdered sugar 4 tsp coconut extract 3-4 tbsp water or milk 1 1/2 cups sweetened coconut

Contributed by Karen Webb


Contributed by Kelly Biermann

Lime & Coconut Loaf Cake

Ingredients: Melted butter, to grease 200g (1 1/3 cups) self-raising flour, sifted 155g (3/4 cup) caster sugar 1 teaspoon baking powder 2/3 cup shredded coconut 150g butter, melted 3 eggs 125ml (1/2 cup) fresh lime juice 1 tablespoon finely grated lime rind 2/3 cup coconut chips, toasted Candied Lime: 1 1/2 cups (330g) sugar 2 cups (500ml) water 2 limes, thinly sliced Glaze: 3 tablespoons lime juice 1 cup icing sugar, sifted

Contributed by Violetta Gir

mini frozen yoghurt cakes

ingredients (for ca. 5cakes 6 cm ø ) flan case 5 medjool dates (the softer the better) 120g sunflower seeds 0,5 el sesame 0,5 el coconut oil cake filling 500g greek yoghurt (or fruit yoghurt, as you like) maybe sugar, honey to sweeten extras cooking rings + 1 pusher berries for garnishing

Contributed by Violetta Gir

Orange and almond cake

2 oranges, washed 125g butter 1 cup (220g) caster (superfine) sugar 5 eggs 2 cups (240g) ground almonds (almond meal) ½ cup (75g) self-rising (all-purpose) flour, sifted 2 teaspoons baking powder orange syrup 1 cup (220g) white sugar 2 tablespoons orange juice 1⅓ cups (330ml) water

Contributed by Violetta Gir

Lemon meringue chocolate cake

200g butter, chopped 200g dark chocolate, chopped 1 teaspoon vanilla extract 30ml water 3 eggs 1 cup (220g) caster (superfine) sugar ¾ cup (105g) self-raising (self-rising) flour, sifted ¼ cup (25g) cocoa, sifted lemon curd 1½ cups (375ml) milk 1 cup (220g) caster (superfine) sugar ⅓ cup (50g) cornflour (cornstarch) 80g butter, chopped ⅔ cup (160ml) lemon juiced 2 tablespoons finely grated lemon rind 6 egg yolks meringue icing 2 cups (440g) caster (superfine) sugar ¼ cup (60ml) water ½ teaspoon cream of tartar 6 eggwhites

Contributed by Violetta Gir

Lemony peach cake

175g butter, softened and chopped ¾ cup (165g) caster (superfine) sugar 2 tablespoons finely grated lemon rind 3 eggs 1 cup (150g) plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted ¼ cup (70g) natural yoghurt 3 peaches, sliced icing (confectioner's) sugar, for dusting double (thick) cream, to serve

Contributed by Violetta Gir

Carrot and spice cake

3 cups (450g) plain (all-purpose) flour 2 cups (440g) caster (superfine) sugar 3 teaspoons baking powder 6 eggs 1½ cups (375ml) milk 200g melted butter 1 cup (160g) sultanas 1 teaspoon mixed spice 2 cups grated carrot lemon fillling 2½ cups (600g) cream cheese 1 cup (160g) pure icing (confectioner's) sugar 1 tablespoon lemon juice

Contributed by Violetta Gir

Candied lemon cake

½ cup (75g) plain (all-purpose) flour, sifted 1 ½ cup (240g) icing (confectioner's) sugar, sifted 1 cup (120g) almond meal (ground almonds) 1 tablespoon finely grated lemon rind 6 eggwhites 180g butter, melted lemon sour cream 1 cup (240g) sour cream 1 tablespoon lemon juice 1 tablespoon icing (confectioner's) sugar, sifted candied lemon slices 1 ½ cup (330g) caster (superfine) sugar ⅔ cups (160ml) water 4 lemons, thinly sliced

Contributed by Violetta Gir

Butterscotch biscuit layer cake

3 cups (750ml) single (pouring) cream 1 teaspoon vanilla extract ¾ cup (185ml) butterscotch-flavoured liqueur ½ cup (125ml) espresso coffee 20 plain rectangle-shaped biscuits

Contributed by Violetta Gir