Thursday, October 16, 2014

Pretty Pink Coconut Ice & an Afternoon Tea Giveaway

Do you love cake as much as I do? Yes, I am aware that if you are reading this then then you're probably like 'well, duh, that's a silly question!' Although I don't think there is anyone out there that loves it as much as I do, but I'm willing to debate that so how about joining me at a high tea celebration in Cape Town next week so we can sit and chat about all things cake and sweet? Sound yummy? Yay!

Since October is breast cancer awareness month, one of you beautiful readers will get the chance to join me at a Cuppa for CANSA tea party at the Table Bay Hotel next week Thursday 23 October 2014 at 14h30 hosted by Vicki Sleet of  Le Creuset have sponsored a variety of their gorgeous goodies to give away on the day as well.

TO ENTER: Tell me, in the comments below, if you were a sweet treat, what would you be and why? 
*The winner will be announced on Friday 17 October 2014

Cuppa for CANSA is a lovely cause - you basically host a tea party, your guests make a donation and the proceeds go to CANSA where the funds are used to support those fighting cancer. Take pictures of your tea party, upload them to Le Creuset's Facebook, Twitter and Instagram accounts using the hashtag #cuppaforcansa and you're automatically entered into a R10 000 draw to win a Le Creuset hamper! What a fun and delicious way to help others! If you're keen to host your own, then visit the Cuppa for CANSA website for details. 

If all this talk of afternoon tea has given you a craving, then here's a recipe for my favourite pink sweet treat, coconut ice. It's an oldie but a goodie!

Coconut Ice
Makes 20

500ml (2 cups) white sugar
pinch of salt 
150ml milk
1ml pinch of cream tartar
12,5ml golden syrup or glucose syrup
1 tsp vanilla extract
500ml (2 cups) desiccated coconut
Pink food colouring

Line a 20cm square baking dish with nonstick paper. Combine the sugar, salt, milk, cream of tartar and syrup and stir over a low heat until dissolved. Bring to the boil and simmer until the syrup reaches soft ball stage or 118 degrees celcius. If you don't have a thermometer, drop a little syrup into a teacup of cold water. It should immediately form a soft, pliable ball. Remove the syrup from the heat and add the vanilla and coconut. Press half the mixture into the lined baking tray then colour the rest of the mixture pink and place on top of the white layer. Gently mark with a knife and allow to cool and set completely. Once set, cut into blocks then store in an airtight container. 


  1. I would be a chocolate lave pudding, decadent, rich, chocolaty goodness, with a gooey centre. That would sum me up as you won't know what's inside until you cut it open and this gooey chocolate lava stream flows out. Same a person, you won't know who they are inside until you get to know them and they turn out to be something you didn't expect ( in a good way)

  2. I would say I am a salted caramel and dark chocolate ganache tartlet. Crisp and firm in terms of business, silky sweet with my friends and family, then dark and deliciously mysterious, but the saltiness emerges if anyone wrongs someone I care about :)♥

    1. Hi Cait! I absolutely love your answer so you're the winner! P.S. you had me at salted caramel! ;) Please drop me an email on so I can send you the details! Can't wait to meet you! x

  3. N ystervarkie spiky on the outside but sofe and tender on the inside. Never judge people by their looks> oh and its my favourite dessert to make and EAT all day long! = )

  4. A Pink Macaron - Fun and a little Nutty, squishy on the inside but firm on the outside with a sweet centre :-)

  5. Eeeek this is a little tricky.. but I'd have to say a Vanilla Cupcake with a hidden salted caramel centre. I am reserved and quiet when you first meet me but the more time you spend with me you'll see I love to joke around and be spontaneous.