This show-stopper looks and tastes the part. A great cake for any celebration, this is one to share with the special people in your life. 

Prep time 15 mins
Cook time 60 mins
Serves 8

Ingredients

     Cake
     ½ cup shredded coconut
     1½ cups coconut milk
     6 eggs, separated
     1 cup sugar
     pinch of salt
     250 ml almond oil
     4 tsp baking powder
     2 cups flour
     
     Coconut Icing
     1/3 cup shredded coconut
     3 egg whites
     1 cup sugar
     ½ tsp cream of tartar
     pinch of salt
     2 tsp vanilla extract

Instructions
 
Preheat the oven to 180ºC. Grease two x 20–22 cm cake tins. Stir the coconut into the coconut milk. Set aside.

Separate the egg whites from the yolks. Place the egg whites in a small- to medium-sized mixing bowl. Put the yolks in a large mixing bowl. Beat the egg whites with an electric mixer until they are like whipped cream. Set aside. Add the sugar to the yolks, along with the salt and oil. Beat to a smooth consistency.

Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk and shredded coconut. Beat for 1–2 minutes or until well combined.
Fold the beaten egg whites into the batter and pour the batter into the prepared tins. Bake for 30–40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before icing.

To make the icing, toast the coconut in a dry frying pan over a medium-high heat. Stir continuously until lightly browned. Immediately transfer to a bowl to cool.
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Combine the egg whites, sugar, cream of tartar and salt in a stainless-steel bowl that fits tightly over a saucepan. Stir well. Add 3 cm of water to the saucepan and bring to a gentle boil. Reduce the heat to low. Set the bowl with the egg mixture over it. Using a hand-held electric mixer, beat the mixture on low speed. Gradually increase the speed over 5 minutes, ending at high speed. Add the vanilla when you switch to high speed. Beat until the icing is stiff and easily holds its shape. Remove from the heat.
 
To assemble the cake, place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and don’t forget the sides.

Everybody loves to eat a rich chocolate cake that oozes deliciousness when cut into. This is one of those recipes that keeps you coming back for more. Just remember that everyone’s oven is slightly different, so always do a tester first. When removed from the oven and cut into it, should have a molten centre. Too long in the oven and you will simply have a cake. The little hint of chilli is just fantastic.

Prep time: 10 mins
Cook time: 10 mins
Serves: 4

Ingredients
       1 red chilli, seeded and finely sliced
       50g butter
       200g good-quality dark chocolate, chopped into small, even pieces
       ¼ cup flour
       1 tbsp 70% cocoa, plus extra for serving
       4 eggs
       ½ cup castor sugar
       2 tsp vanilla extract
       Flaked chocolate and whipped cream to serve

Instructions

1. Preheat the oven to 180°C.
2. Grab 4 ramekins and liberally butter the insides with a brush. Once completely covered, sprinkle the insides with castor sugar (or cocoa), shaking out any excesses.
3. Place a saucepan of water on a medium heat and bring to the boil. Meanwhile take a heat resistant bowl that will fit snugly on top of the saucepan and add the chilli, butter and chocolate. Place the bowl over the simmering water and stir while everything gently melts together. When totally smooth, set aside to cool.
4. Sift together the flour and cocoa into a medium bowl. In another large bowl, whisk together the eggs, sugar and vanilla until pale yellow and fluffy. Add the chocolate to the egg mixture, a little at first, gently folding it in to keep the air in the egg mixture. Gently combine the flour and egg mixture.
5. Carefully fill the ramekins to at least ¾ full and place in the middle of the oven for 10 minutes.
6. Serve straight away sprinkled with cocoa or flaked chocolate, whipped cream and the raspberry coulis.

Useful tips

• These taste great with this simple Raspberry Coulis: Place 200g frozen raspberries and 2 tablespoons icing sugar or castor sugar in a saucepan, simmer until berries begin to break down. Pass through a fine sieve, then return to the heat in a clean pan and reduce to desired consistency.
• When buttering ramekins, butter from the base of the ramekin towards the top, it makes a big difference.
• Chilli can be optional if the kids don’t like it.