This week's cake is one of the easiest recipes in my book and the perfect end of Summer project for all of you. I absolutely ...

With some ingenuity and not much time at all, you can make canned frosting taste more like it's homemade by adding this one ...

Many years ago, I found this coconut cake recipe in a newspaper and tweaked it to suit my taste. It's my all-time favorite ...

Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between ...

Coconut cake meets red velvet cake in this three layer red velvet cake with coconut in the cake, frosting, and garnish.

Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.

Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the ...

Sweet treats can be good for you as well as tasty, like this raw carrot cake courtesy of Dr Libby Weaver's Real Food Chef cookbook. This raw (unbaked) cake is dairy- and gluten-free, making it ...

Mash the bananas with a folk and mix into the wet ingredients. Add the shredded coconut. Slowly incorporate the dry ingredients into the wet until just combined. Pour into your greased dish and ...