Baking: No-bake Rum ’n’ Raisin Choc Coconut Slice

Chocolate, coconut, rum, raisins, chocolate digestives, can’t be all that bad? Can they? There’s wheat and fruit in there. They count for something, surely. After a few of these rum ’n’ raisin slices, with coffee as one does, I was ready to curl up in front of the heater and doze off. 

Here’s the recipe:

Base
1 3/4 packs chocolate McVities (400g each pack), crushed finely
3 cups dessicated coconut, plus extra
1 cup raisins, covered and soaked in rum / Captain Morgan Spiced
1/3 cup cocoa
1 block chocolate / Cadbury’s Old Gold Rum ’n’ Raisin (200g), melted 
100g butter, melted
1/2 cup sweetened condensed milk
1 egg
2 tsp cinnamon

Melt butter and condensed milk and stir through thoroughly. While warm beat in the egg and continue to heat until all combined. The mixture should be quite hot. Add in the cinnamon, melted chocolate block and cocoa. 

Add the crushed biscuits, dessicated coconut, raisins and any unabsorbed rum from the raisins. Ensure all combined. The mix will be fairly stiff. Press into a lined slice tin and set aside to refrigerate.

Rum Icing
2 cups icing sugar
50 g butter
4 tbps rum 
sprinkle of cinnamon

Cream butter and sugar until white. Add in rum. Mix together. Sprinkle over cinnamon. Once the slice has set, an hour in the fridge should do it, spread the rum icing over the top. Slice.

The best thing about these slices is the icing, and biting into popping, plumped up raisins. 

They will be raisin’ the bar on y’r arrrf-ternoon. 

But be warned, they are dense and they’ll put a rose in your cheek. If you’re like me, they’ll leave you looking like a giddy schoolgirl with a crush for the next half-hour—or shall I say, rocking the scarlet glow of the Orient.

Best served with an arrrtfully corny pirate joke (if that isn’t an oxymoron), and something like a cuppa, reminiscent of the ‘c’. 

Aye, do try these, you’ll be hooked.

Baking: No-bake Lemon and Coconut Slice

Slices are something I want to get into, and this one I had been wanting to try for some time. 

I feel like having a slice and coffee during a coffee break is the less fanciful, less pretentious option compared to having cake and coffee. 

Maybe it’s my overactive imagination. 

If you have coffee and a slice, more often than not I feel the coffee is the main event and the slice is merely a nice accompaniment. It is pretty standard fare, a non-event, to add a slice to an order of coffee. 

With coffee and cake, I think this raises the bar on the type of coffee break being had. At the very least I feel it connotes something more, something less ordinary than just coffee and a slice does. 

Cake is laden with more than just calories. 

‘Cake’ is more loaded with potential meanings than ‘slice’. 

Cake with a morning coffee is easier to judge. 

Cake implies countless things. From celebration, to decadence, to gluttony, but also, to why—having a bad day? In need of a sugar hit? Cake in the morning? Sugar-much?

There’s the matter of determining whether the drawcard, the reason for the coffee break, was more the coffee or more the cake. The ratio for the underlying reasons is a grey area. Was it a coffee break, or a cake break disguised as a coffee break?

In all fairness, I don’t ever think getting a slice could ever inspire as much excitement or interest as cake does. To have cake, is to treat. Birthdays are cakedays not slicedays for a reason.

Still, in good company, if you scoot off to grab coffee but come back with cake too, tell me that you won’t be seen any differently than had you come back with a slice. 

But, like I said, I have a good imagination.

Slice and cake: different and unique and delicious in every way. I do get pretty cut up about these things. 

I must say I’m really pleased with how this midnight no-bake slice turned out!

Here’s the Recipe

Base
1/2 cup sweetened condensed milk
125g butter, softened
1 1/2 cup shredded coconut
Grated rind of 1 lemon
3/4 of 400g pack of plain digestive biscuits, crushed (McVities are my fav. They also crush very easily: no food processor needed, just whack them in a bag to crush.)

Combine butter and sweetened condensed milk well. Microwave to ensure combined, under a minute should do. Add biscuits and mix well. Add coconut and lemon rind. Combine very well. Spoon mixture evenly into a lined slice tin. Press down firmly with back of a glass until all compacted. Refrigerate while preparing icing. 

Icing
1 3/4 cups icing sugar, sifted
3-4 tbsp lemon juice, depending
40g butter, softened
1/4 cup coconut + excess coconut for topping

Combine icing sugar and butter. Cream as far as possible. Add in lemon juice, more if needed. Mix well. The mix should be fairly stiff, playdough like. Add in coconut and mix well.

With a spatula, spread icing over the base and compact. Once completely spread, sprinkle over a generous amount of coconut to completely cover the icing and press down. Refrigerate for an hour, or until set hard before cutting.

My midnight baking brain decided I’d take the photo opportunity to advertise McKenzie’s. 🤦

I had my slices in the fridge for about four hours after. This did wonders to fully set them so they firmed up. For a more citrusy ‘fresher’ taste I’d double the lemon rind. I might do when I next make these. 

They’re sweet; have them with coffee or tea.

Enjoy! 

Coconut and Blueberry Birthday Cake

A light coconut and blueberry cake with a blueberry buttercream and roasted coconut. I may have channelled grandmas everywhere with the way this cake is styled. Together the flavour combo, I think it has a very retro feel. Mightn’t it have been at home on a dining table set for tea in the ’80s perhaps? 

For next time …

⏳ I’d wait until the cake is completely cool before icing. The surface of the cake was cool when I started on the icing, but there was still a bit of residual heat left within the cake. Icing it when I did warmed the buttercream, which caused the toppings not to stick as they should and the piped blueberry buttercream to lift off the cake several times instead of sticking.

For a first attempt at piping icing on a cake, I think it has turned out okay. Definitely learnings from this, that’s for sure.

Taste verdict Pleasant, and surprisingly subtle flavours of coconut and blueberry. Restrained sweetness in the cake crumb paired with the coarseness of the shredded coconut and the softness of the whole blueberries, made for a delightful treat. #lol