This recipe started its life as a cake but we find it much quicker, easier and more flexible to serve our Cake O' Clock ladies muffins instead of cutting up a cake into equal portions. From this recipe we made 16 muffins.


2 cups self raising flour

1 cup brown sugar

1 teaspoon baking powder

3/4 cup coconut

1/4 cup chopped walnuts

2 teaspoons mixed spice

1/2 cup sultanas

2 cups grated carrot

3 eggs

1 cup vegetable oil

2 teaspoons vanilla essence

225gm can crushed pineapple

           - including the liquid

Cream Cheese Frosting

125gm cream cheese, at room temperature

50gm butter, at room temperature

2 1/2 cups icing sugar

1/2 teaspoon vanilla essence


Step 1:   Pre-heat o...

We originally had the intention of posting a monthly recipe but that has not happened that is for sure. We still bake every Friday for our Cake o' Clock friendship group and are always trying out new recipes but we just don't seem to find the time to sit at the computer to add them to our website. Hopefully in the months to come we will be adding more regularly. However yesterdays bake by Alison was just too good not to share with you all. So when you find the time give this cracking recipe a try. They were delicious!


1 cup diced dried pineapple

175gm butter, chopped

1 cup caster sugar

2 eggs

1/2 cup desiccated coconut

1 1/2 cups self-raising flour

1/2 cup milk

100gm macadamias, chopped



1 cup self raising flour

1/2 cup dessicated coconut

1/2 cup caster sugar

2 eggs

160 ml can coconut milk

3 tsp finely grated lemon zest

125 gm butter, melted and cooled

Lemon Icing

2 cups icing sugar

30 gm soft butter

1 1/2 tblsp boiling water

1/3 cup shredded coconut                 


1.  Preheat oven to 170/150 fan forced and line 12 medium muffin tins with paper cases. 

     Sift flour into a large mixing bowl. Stir in coconut and sugar and make a well in the centre.

2.  Use a fork to whisk eggs, coconut milk and lemon zest in a jug. Add to the dry ingredients,

     along with the butter. Fold together until just combined but do not mix or...


125gm butter, room temperature

3/4 cup caster sugar

2 teaspoons lemon rind

2 eggs

1 cup self raising flour

1 cup plain flour

1/2 cup milk

Lemon Curd

2 teaspoons cornflour

1 tablespoon water

3/4 cup caster sugar

125gm unsalted butter, chopped

1/2 cup lemon juice, strained

 4 eggs, lightly beaten               


1.  Lemon Curd: In a small jug blend cornflour and water until smooth. In a saucepan combine      sugar, butter, juice, eggs and cornflour mixture. Stir constantly on a medium heat for                  5-10 minutes until mixture just comes to the boil. Reduce heat to low and simmer for                  1 minute. Transfer to a heatproof bowl and...

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