Victoria´s Secret Fantasies Coconut Passion Fragrance Mist, 250 ml

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There are some things that I'm absolutely passionate about and one of them is passion fruit. The other is coconut so I created this softer than soft Passionfruit and Coconut cake to merge two of my favourite flavours together. The cake itself is downy soft and layered generously with a passionfruit and lemon buttercream and lashings of passionfruit curd. It is then given a final coat of toasted coconut flakes! This is a pushy recipe Dear Reader! I called her Peyton. Whisk the egg whites until you get stiff peaks. Meanwhile in a small frying pan, toast the coconut until it just starts to turn golden. Remove from the pan as soon as it does as it will keep cooking and easily burns in a hot pan

Preheat the oven to 180C/350F/gas mark 4, then line a 6-muffin baking tray with paper or silicon cups.Preheat the oven to 190C/375F/gas mark 5. Lay two sheets of parchment paper over each other at 90 degrees to form a cross in the base of a 20cm x 30cm cake tin – this makes it easier to remove the cake when baked. Leave the mixture to cool and become brittle. Break into pieces and serve alongside scoops of the sorbet. Add the remaining ingredients, then pour the mixture on to a parchment-lined baking sheet, spreading the nuts, curry leaves and seeds out into a single layer.

Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation. Ingredients Notes Then it came to my birthday. It came and went and Nina remained silent re my cake. "It's coming...one day," Nina would say and it was almost a year before my next birthday on March 31st 2020 that my 2019 birthday cake arrived. Nina wouldn't tell me what the flavour of cake she was making which worried me somewhat as she loves making unusual cakes like parsley cakes. "Is it a sardine cake?" I asked her. "No, but if I had known that you liked them then I would have made you a sardine cake," she replied. All I knew is that she had made it as per my theme request Stranger Things. I thought that that could cover any cake disasters as well as the tv show. Turn over the meringue onto another piece of baking parchment (some of the coconut will fall off) and peel away the cooked paper gently. Using a knife, make an indent about 1cm in, half way through the meringue. This is to help it start to roll more evenly Wash the coriander, remove the leaves, and set them aside. Reserve the stalks. Cut the lemongrass off where the white base ends and discard the tops. Pound the lemongrass stalks until they are split open. Slice the shallots. Peel and cut the galangal into chunks and pound it until it releases a little liquid. Tear the lime leaves into smaller pieces. Slice the mushrooms. Peel and smash the garlic. To make the passion-fruit cream, beat the mascarpone, double cream and maple syrup in a bowl until soft peaks just start to form (do not overwhip), then fold in the passion-fruit pulp. Serve alongside the tart.Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds. Carefully deep-fry a few prawns at a time until cooked through and nicely golden. Remove from the oil with a slotted spoon and drain on double layers of paper towel. For the filling, we use raw cashews + coconut milk + coconut oil + maple syrup + vanilla bean paste. Make sure that you soak the cashews in water overnight or at least 4 hours. If you are short on time, you can soak them for 30 minutes – 1 hour in hot water, but the filling might not be as smooth. Put about 1 tbsp crust into each baking case or muffin cup. Press into the bottom of the case so that the mixture is compact and holds together. Place in the freezer for 2 hours or more.

A really easy tart with a slight twist to the pastry crust. The combination of passion fruit and coconut is a marriage made in heaven. Pour the batter into the moulds and bake for 15-20 minutes, until a skewer comes out clean. Leave to cool completely before serving. These are slightly crusty on the outside with a smooth and satisfyingly dense centre – somewhere between a cake and a truffle. Coconut oil, flour and sugar can all be found at natural food stores or online – try to find an extra virgin coconut oil, preferably organic, that is neither hydrogenated nor deodorised, for a natural, subtle flavour.First halve the tomatoes, place in an oven tray with the olive oil and roast at 180C/350F/gas mark 4 for 2-3 hours or until soft, then puree and set aside. Heat the rapeseed oil in a medium pan over a moderate heat and add the ginger and garlic. Saute gently until they are softened and are beginning to caramelise. I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch. Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract Passion fruit and cream cheese sponge cake; Raspberry Passion fruit cake; Hawaiian Butter Mochi Passionfruit Cake; Passion Fruit Sponge Cake; Mango & Passion Fruit Vegan Cake and Yogurt Passionfruit Syrup Cake. Add the coconut oil to the melted chocolate, then add the eggs one by one, beating well after each addition. Fold in the dry ingredients.

Spread the passion fruit cream over the meringue and start to roll. Use the paper to guide you and keep the roll as tight as you can In the 10 years since I started blogging, I've had the joy of sharing a few roulade recipes. Its definitely a favourite type of bake for me and somehow they tend to turn out well. I've shared a Toffee & Pecan Roulade and a Gingerbread with Lemon Cream Roulade (Tip: This might be handy for next week's Great British Bake Off!) This week's Great British Bake Off was Dessert Week with the signature bake being a Roulade. This is the meringue version which can be a lot more temperamental than a Swiss Roll, sometimes known as a Roulade. I definitely didn't fancy making a blancmange (Still mentally scarred after tasting it as a child) & knew my schedule for the week didn't allow a melting chocolate dome showstopper. So, roulade it was and a Toasted Coconut & Passion Fruit Roulade at that. Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs. Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes

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It was as though I had gone to a Pizza Hut or Sizzler buffet and helped myself to the dessert selection putting a bit of everything on a plate. You know how buffet dessert plates are small so you end up cramming together a scoop or square of everything and then the fruit gets a bit of icing on it and the custard or jelly melts onto everything and they're all touching each other? We are now calling it a "Dessert buffet cake!" Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil. Now pour in the remaining half of the butter and buttermilk, and sift in the rest of the flour along with the baking powder and salt. Stir through in the same way. Remove the cake from the oven, then turn the heat up to 220C/425F/gas mark 7. Spread the coconut mixture gently over the cake. Return it to the oven and bake for a further 5-10 minutes, until the topping is a toasted, deep golden colour. Remove from the oven and cool in its tin.