Tag Archives: coconut

Try It Out Tuesdays: Lime, Coconut & Anise Cake


Hello everyone!

I made this yummy cake earlier today. I had a slice while princess played with her toys. I told her we weren’t going to have it today but tomorrow for breakfast. The cake was just sitting there, staring at me. I decided it made sense for me to try it since I needed to know if it tasted any good in order to share the recipe with you guys.

Well, it tasted good.

I liked it. It’s not super sweet. You might have noticed that I use very little sugar in my recipes or I decrease the sugar amount. I like pastries but prefer them not too sweet. I wasn’t always this way. But after always decreasing sugar amounts for my mother (she doesn’t like sweets) I sort of started preferring things less sweet.


My little helper kept on asking to try the batter. I ended up letting her and she said she loved it! I don’t know if she’ll like the cake. I’m hoping she will. Her taste is a bit questionable. She decorated a section of the Christmas tree and she said it was beautiful and she loved it. It was quite unique and by far the most decorated section of the tree…some branches had 3 or 4 ornaments hanging from them! But she had fun so we left her decorations there and finished up the rest of the tree.


I used anise water in this cake. During a convo with my mom this past weekend, we got to talking about my grandmother and how much she loved to bake. Most every memory I have of her involve some type of pastry. I remember her making the most delicious things even though she didn’t own a lot of baking gadgets (she rolled her dough with a 1 or 2 litre soda glass bottle). She also never used vanilla but used anise water in most of her baking. Sometimes as vanilla or as the main liquid. So I thought I’d give her methods a try!

Here’s the recipe. I do hope you enjoy it!


  • 2-1/4 all-purpose flour
  • 3-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup shredded coconut
  • zest of one lime (about 1/2 tsp – lime is quite strong in flavour and I wasn’t sure if princess would like it, otherwise I would’ve aimed for 1 tsp but I am still happy with the results)
  • 8 tbsp of melted butter or vegetable oil (what does that equal to? I added it by tbsp so I’ll have to look it up…I melted about 3 tbsp of butter – princess didn’t want me using veg. oil…she also wanted to use milk in the recipe, yea that didn’t happen)
  • juice of one lime (set aside 1 tsp for the glaze)
  • 1/4 tsp almond extract
  • 1 cup anise water – cooled (about 2/3 cup used in batter, and 1 or 2 tbsp used in glaze)
  1. Preheat oven to 375F then grease and dust your pan.
  2. In a large bowl, mix flour, baking powder, salt, sugar, coconut and zest.
  3. In a smaller bowl, combine melted butter or veg. oil, juice of lime, almond extract, and anise water.
  4. Add liquid ingredients to dry ingredients and mix thoroughly. If batter is dry, add more anise water a tbsp at a time. The batter should be somewhat sticky. 
  5. Pour batter into prepared pan and bake for 28-35 minutes or until toothpick comes out clean.

I checked my oven at 28 minutes and the cake was done. I left it in for 30 minutes mainly because princess “needed” an oven mitt too! Thankfully I had one small enough for her tiny little hands.



  • 1 tsp lime juice
  • 3/4 cup icing sugar
  • pinch of salt
  • about 1.5 to 2 tbsp of cold anise water

In a small bowl add in lime juice, icing sugar and salt. Mix while slowly adding anise water until you have a glaze of a thick consistency but liquid enough to pour. Pour the glaze on a slightly warm cake and let it cool before serving/eating.

I didn’t use all the glaze…and maybe I made it too runny. But that’s ok with me. We’ll see what the critics say tomorrow during breakfast. I’ll pop in for a QUICK update.

Take care & Thanks for stopping by!


Try It Out Tuesdays: Vegan Carrot Pancakes


Hello everyone!

I know it’s been a while…things on this end are going alright. I’m finding 3-yr olds can be very picky with their food. Princess doesn’t like peas, peanut butter, carrots, egg yolk, etc. And it’s not just not liking it, but also not wanting it on her plate. Imagine how I felt when I made soup and found out she didn’t care for peas. I tricked her into having soup anyways. I just didn’t give her a bowl; I told her we could share from my bowl of soup because it was too big. This way, she didn’t get to see what was in it. I just made sure not to pick up any peas with the spoon.

I still want her to eat healthy though. So I thought of ways of sneaking certain food items into her meals. During my search I found this awesome recipe for carrot pancakes. Princess loves pancakes! I just had to give the recipe a try and it was great!! I cut the recipe in half since I was only going to feed 2 adults and 1 child. I used 1/4tsp almond extract instead of vanilla (I prefer almond when using coconut) and I added an extra 1/8 cup or so of vanilla soy milk until I got the consistency I wanted. I also didn’t add any sugar because I knew princess would be having them with honey drizzled on top. I had mine with maple syrup. I didn’t miss the sugar at all so I’m glad I didn’t add it.

This scaled down recipe makes 3 small pancakes (see picture above, small pancakes are about 3x the size of the banana slices) and 3 large/regular/adult size pancakes. 


  • 1/2 cup all-purpose flour (I want to slowly and gradually get princess used to quinoa, spelt, and whole wheat flour…)
  • 1/8 cup flaked coconut
  • 1 tsp baking powder
  • pinch of sea salt
  • 1/2 cup vanilla soy milk
  • 1/4 tsp almond extract
  • 1/2 tbsp melted butter
  • 1/4 cup grated carrot


  1. In a large bowl, whisk together flour, coconut, baking powder, and sea salt.
  2. In a different bowl mix in milk, melted butter and almond extract. Add wet ingredients to dry ingredients. Stir.
  3. Stir in grated carrot. Set aside and preheat a skillet to medium heat.
  4. When the skillet is hot, lightly grease it with a bit of butter or a non-stick spray. For the smaller pancakes, spoon out 2 tbsp of batter into the skillet. For the bigger pancakes spoon out about 1/4 cup of batter into the skillet. Flip the pancakes when little bubbles appear and cook for another couple of minutes.
  5. Serve with honey (princess loves honey!) or maple syrup. Enjoy 🙂

Princess really liked her pancakes; she’s asked me to make them again. She asked about the orange “flakes” (grated carrot). I told her it was the secret ingredient that gave the pancakes their yumminess. She decided it must be something the bees forgot in the honey. I will be trying out this recipe again this coming weekend. I want to use spelt and quinoa flour this time. I’m hoping princess will still like it!!

Thanks for stopping by! I hope the link works. I’m on my cell now posting while princess sleeps. I’m ready for bed too!! Goodnight!!

Try it out Tuesday: Easy Coconut & Cranberry Cake

haha I know, its not Tuesday. So let’s just overlook that.

**Scroll down to get to the recipe…I do a little blah blah blah-ing for the next 47 seconds or so**

I have been keeping myself away from my laptop lately; we’re having a love/hate type of relationship at the moment. You see, summer is finally here [somewhat]. Even though its been raining quite a bit, the weather has been somewhat hot. And for some reason, we have yet to turn on the AC in the house which makes our main floor quite humid.

I've used it so much, it is even wearing off!

     I’ve used it so much, it is even wearing off!

Now, I don’t recall having this issue with my old laptop, my trusty Toshiba (r.i.p), but since my palms get sweaty in the summer, my finger hurts whenever I use this Lenovo cursor pad thingy (what is it called?) It’s just not smooth. I don’t know how to describe it but there’s a bit of friction there and well there’s only so much pain my finger is willing to handle on a regular basis (scrolling up & down is now one of my least favourite things)

Well…this issue wont last all summer. I ordered a mouse (actually I ordered 2, my mom decided she wanted one too) from ebay about 3.5 weeks ago. It hasn’t arrived yet. I’m sure once it gets here I’ll start loving my laptop again. But for now we can only spent a couple of hours per week with each other..So I’ve been keeping myself busy doing other things. I will post pics soon! Im uploading all pics from cell phone to dropbox as we speak.

Anywho, on Tuesday I felt like experimenting. I sat down with a cup of coffee and realized I wanted something sweet to go with my coffee. I didn’t want to grab my laptop and search for a recipe (obviously!) so I decided I would try to do my own thing. And that’s what I did. I made a yummy coconut & cranberry cake!

I’m quite happy with how it turned out. The cake itself is very moist and tasty. I’m not happy with my impromptu icing. So I will have to try it out again and see if I can perfect it. Although I’m pretty sure the icing failed because I ran out of margarine (and we don’t keep butter in the house).

So here are the ingredients:

  •  half a bag of cranberries (I only had frozen ones – and this amount is really a preference. Start by adding a cup at a time until you have what you consider “enough”)
  • 1/2 cup soy milk (regular milk, almond milk could also work)
  • 1 tbsp vinegar or 1 tbsp freshly squeezed lime juice
  • 1 1/4 cup sugar
  • 3/4 cups margarine
  • 1/3 cup evoo
  • 1 1/2 tsp almond extract (I used this because I bought it but had yet to use it – it really gives the cake that extra flavouring it needs)
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • zest of 1 lime
  • 1 cup shredded sweetened coconut
  1. Preheat oven to 350 degrees
  2. Lightly grease a cake pan (I believe the one I used was a 9″ rectangular one.)
  3. In a small bowl, mix soy milk & vinegar. You want it to curdle so it needs to sit for at least 5 mins. If you don’t have vinegar, you can use freshly squeezed lime juice!
  4. In a large bowl, mix in margarine, sugar & almond extract until nice & creamy (I used my mixer for this – it’s much faster!)
  5. Add in evoo and mix well.
  6. In a medium bowl sift together flour, baking powder & salt. Mix in the zest of 1 lime (I used a hand held grater and kept on “rolling” the lime)
  7. Slowly add in flour mixture to sugar/margarine mixture (medium bowl to large bowl). At this time, also add in curdled milk. I added about 1 tbsp of curdled milk with every flour addition – sort of alternating between the two.
  8. Mix until mixture is fluffy.
  9. Fold in cranberries and coconut.
  10. Bake for about 45 minutes or until golden brown. (I baked my cake for 42 minutes, turned off oven, and left cake inside for another 6 minutes).

Now for the icing…well since that part didn’t quite work, I will hold off sharing it. Like I mentioned, I ran out of margarine and was clueless as to how to make the icing thicken up. But now that I think about it, I guess I could have boiled the milk for a while…

I’ll be making this cake again – I picked up a bag of frozen berries – so I’ll have yet another chance at making this with icing. Although I like it without icing…and I have a feeling I wont remember to decrease the sugar content in the batter…


If you try out this recipe, please let me know what you think!! Thanks for stopping by & have an insanely magnificent weekend! 🙂