Banana, coconut and dark chocolate muffins


Want to whip up a “not too naughty” treat in less than half an hour after dinner? Look no further than these tasty little banana, coconut and dark chocolate muffins. The banana gives the muffins a real ‘mositness’ and with the crunchy coconut on top and melted chocolate inside it’s the perfect accompaniment. These are perfect for a morning tea snack or a sweet treat after dinner with a good hot cuppa.


  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 3/4 cup shredded coconut
  • dark chocolate chunks

Makes 10


Preheat the oven to 180 degrees. Line muffin cups with cupcake liners.

Stir together flour and baking powder. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture. Stir in chocolate.

Divide batter among 10 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a rack and cool slightly.

Enjoy with a pot of delicious Sencha green tea!

Happy baking, love Jem x


Raspberry, coconut and pear loaf


Raspberry, coconut and pear ahh what wonderful ingredients to make a healthy yet scrumptious afternoon sweet. I personally adore banana bread, but every time I finish a generous slice I feel like I’ve just eaten a huge piece of cake – the beauty about this loaf is that it’s butter free, light and fluffy, and the pear just adds another texture and sweetness. This is the perfect recipe to take to afternoon tea (like I did today – and my grandparents loved it), or just to keep in the fridge as a healthy dessert option.


  • 2 pears, peeled, and core removed
  • 2 cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 270g can light coconut milk
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup frozen raspberries


Preheat oven to 180°C. Line a loaf pan with non-stick baking paper.

Cut the pear into small pieces. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.

Gently stir in the pears and frozen raspberries make suring you don’t over mix. Spoon into the pan and smooth the surface.

Bake for 1 hour or until a knife inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Serve warmed up with a dollop of natural yoghurt, or toast a piece with a smear of butter.

Happy baking, love Jem x

Coconut and chocolate cookies


Nothing beats the smell of freshly baked cookies, even in this hot weather! Now we all know how obsessed I am with coconut, so yes these bad boys are filled with it… The pieces of gooey chocolate are definitely a treat for the old taste buds too. These cookies are the perfect dessert with a cuppa after dinner, or a cheeky treat at work. I recommend heating them up for 15 seconds in the microwave to get that gooey chocolate deliciousness – and yes that is a word… Enjoy!


  • 125g soft butter
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 cup plain flour
  • 1 cup shredded coconut
  • 200g milk chocolate, chopped

Makes 12 large cookies


Preheat oven to 200 degrees and line a baking tray with baking paper.

Place butter and sugar in bowl and beat until creamy. Beat the egg into the mixture and stir through flour, baking powder, coconut and chocolate.

Roll 2 tablespoons of mixture at a time into balls. Place balls on the baking tray and flatten slightly with a fork.

Bake for 15 minutes or until slightly browned. Cool on trays and let the cookies harden.

Happy baking, love Jem x

Lemon and coconut slice

image (1)

Lemon slice always screams spring to me – a no bake dessert with fruit, what could be yummier on a sunny spring day? I love this recipe, it’s simple to make, the flavour of the coconut balances the lemon; and it is simply a winner as a dessert or cheeky snack. Coconut to me works with any recipe, the texture adds another element to every dish. I didn’t crush the biscuits for the base finely, as I like that bumpy feel you get when you crunch into it. This slice won’t keep long in the fridge, especially if you’re in a family of four or more…


  • 1/2 cup condensed milk
  • 125g butter
  • 250g milk arrowroot/sweet biscuits
  • 1 tsp grated lemon rind
  • 1 cup shredded coconut


  • 1 1/2 cups icing sugar
  • 3 tbl lemon juice
  • 15g butter
  • handful of coconut, to sprinkle on top


Place condensed milk and butter in a small saucepan. Stir over low heat until butter is melted and mixture has combined.

Crush biscuits and place in a large bowl. (I crush by placing the biscuits in a plastic bag). Then add lemon rind and coconut. Mix through with a wooden spoon. Add the warm milk and butter to the biscuit crumb mixture. Combine until a sticky and consistent.

Press mixture in a greased tin or a baking dish with baking paper. Refrigerate for about an hour or until hard.

For the icing combine sifted icing sugar, lemon juice, and soft butter in a bowl. Mix well until smooth. Spread over chilled biscuit base and sprinkle with coconut. Refrigerate until icing is set.

Cut a generous slice and dig in!

Happy cooking, love Jem x

Sweet, sweet lamingtons


A Sunday afternoon baking is a Sunday well spent in my opinion… After a long week at work I decided I’d treat myself with a batch of fresh lamingtons. There’s no better accompaniment to tea then a light and fluffy sponge dessert. I adore coconut and chocolate, so lamingtons is always a delight for me! This recipe is simple, sweet and down right delicious.



  • 2 cups plain flour
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 tbl vanilla extract
  • 2 eggs
  • 1/2 cup milk


  • 3 cups sifted icing sugar
  • 1/3 cup sifted cocoa powder
  • 2 tbl butter, melted
  • 1/2 cup warm milk
  • 2 cups dried coconut

Makes around 24


Preheat the oven to 190 degrees. Grease a 8×12 pan.

Sift the flour, baking powder & salt together and set aside. Beat butter & sugar with an electric-mixer and in a very large bowl until light & fluffy. Note: This mixture should be noticeably lighter in colour.

Add the eggs, one at a time and allow each egg to blend right into the butter mixture and then add the next. Now beat in vanilla with the very last egg.

Pour in the flour-mixture alternately with milk, mixing until incorporated. Pour this batter into your prepared pan.

Bake in preheated oven for 30-40 minutes or until a knife inserted into the cake comes out clean. Allow it to stand for 5 minutes & then turn-out onto the wire rack & cool it completely.

In a large bowl, combine the sugar & cocoa. Now add the melted butter & warm milk, and mix them well to create a fluid (not too runny) icing.

Cut the sponge cake into squares. Pour out the shredded coconut into a small shallow bowl.  Dip each square sponge into the chocolate icing, coating all the sides then roll them in the coconut.

Happy baking, love Jem x