Lemon and Coconut Tea Cake



I’ve had a big weekend. I worked Friday night, Saturday morning and all day Sunday, had a family dinner on Saturday night followed by a 21st party afterwards. And for the family dinner, I was of course in charge of dessert. Which I absolutely love doing. Mum always offers that if I’m too tired or can’t be bothered, she can just buy a cake. However I never take her up on the offer because I love doing the baking for events with family and friends. I love how happy it makes everyone to have a yummy, sweet dessert after dinner. The dinner was to celebrate 3 birthdays this month. Mine, my grandmother’s and my younger cousin’s. So I had to make 3 cakes ๐Ÿ˜‰ All on Saturday afternoon. I made a chocolate and peanut butter cheesecake, a strawberry crumble cake and a classic chocolate cake. The chocolate cake I have made many times and it has a delicious gooey centre and whipped cream on top. I definitely plan on sharing all of these recipes with you at some point because they were all a hit and all delicious.


However today, I have something different for you. A Coconut and Lemon tea cake.ย One of my absolute favourite things to use when I’m baking is lemon curd. I love the sour, tart contrast it has when including it in a sweet dessert. My mum used to make this cake when I was younger, just without the coconut, and I absolutely loved it! It was always a request when mum announced she was making a cake ๐Ÿ™‚ It has a soft cake base, lemon curd spread over that and is topped with more of the cake mixture crumbled over the top. Fantastic for morning or afternoon tea. Enjoy!

Mel xx


Lemon and Coconut Tea Cake

1 cup (150g) cup self-raising flour
1/2 (45g) cup coconut
3/4 cup (170g) caster sugar
90g butter, chopped
zest of 1 lemon
1 egg
1 tsp vanilla

For the lemon filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, well beaten
60g butter, chopped


Pre heat the ovenย to 180ยฐC, grease a 20cm springform pan and line with baking paper.

Sift the flour into a bowl, add the coconut and sugar, then run the butter into this mixture until it resembles fine breadcrumbs. Add the lemon zest and stir in the eggs to form a soft dough. Press 2/3 of the mixture into the base of the cake tin.

For the lemon filling: Combine the lemon juice, sugar, egg and butter in a small pan. Stir over low heat until the mixture thickens and coats the back of the spoon.

Spread the hot lemon filling over the base and then crumble the remaining dough over the filling. Bake for 20 minutes or until golden and cool in pan.

Remove from pan and serve dusted with icing sugar.


Soft White Chocolate and Macadamia cookies


I’ve decided that I love soft, chewy cookies compared to those hard, crunchy ones. Cookies are so versatile and I love all the variations that can be done.

I’ve made white chocolate chip and macadamia ones today. A winner combination in my books ๐Ÿ™‚ Other great combos you can do with this recipe are peanut and dark chococate, walnut and milk chocolate chip and hazelnut and milk chocolate chip cookies. So have a play with recipe if you like!

These cookies don’t need much time in the oven. Cooking them for short amount of time means they are soft, chewy and delicious! The best thing to do after taking them out of the oven, is to leave them on the tray for 10 minutes because they will continue to cook slightly and then transfer to a wire rack to cool. Make sure you try one while they are still warm because there’s nothing better than a warm cookie! If your like me, I’m constantly trying the mixture of my baking at every stage just to make sure it’s ok ๐Ÿ˜‰ so sometimes I lose quite a bit of the mixture before they get to the plate to give to family and friends.

I hope you enjoy these cookies ๐Ÿ™‚

Mel xx



Soft White Chocolate and Macadamia cookies

Adapted from Sally’s Baking Addiction.

280g plain flour
1 tsp baking soda
1 1/2 tsp cornflour
1/2 teaspoon salt
170g butter, melted
150g brown sugar
100g caster sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
150g macadamias, chopped
150g white chocolate chips


Combine the flour, baking soda, cornflour and salt in a large bowl and set aside.

In another bowl, whisk the melted butter and sugars together. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. The dough will be very soft and thick. Fold in the macadamias and chocolate chips. Cover the dough and place in the fridge for at least 2 hours.

Remove dough mix from fridge and allow to sit at room temperature for 15 minutes.

Preheat the oven to 160ยฐC and line 2 large baking trays with baking paper.

Roll the dough into balls. I made mine about 2 tbs in size. Bake for 12 minutes and after removing from the oven, leave on trays for 10 minutes before moving them to a wire rack to cool completely.

Enjoy ๐Ÿ™‚



Welcome to Melly’s Baking with a Pecan and Chocolate Tart


Hi there!

Welcome to Melly’s Baking ๐Ÿ™‚
My name is Mel. I absolutely love baking and I am a pastry chef in training. I am currently at culinary school completing a certificate IV in Patisserie. I also work at a gorgeous cupcake shop where we bake and ice the cupcakes fresh everyday.
I’ve created this blog as a way of sharing my passion for baking with others. I’m constantly trying new things and I want to use this blog to share everything I bake and all the new things I try out. I hope to become better with creating new recipes myself and have play around with the photography of my baked goods. Please be patient with me! I’m super excited to share my baking journey with you ๐Ÿ™‚
So one of my first quests, is to find the perfect sweet short crust pastry recipe. So for each tart/pie recipe I post, I plan on posting a variation of the pastry recipe until I find my favourite!
For my very first post, I’ve decided to share a Pecan and Chocolate tart with you. It has been made a few times now for different events and I love it! The combination of chocolate, pecans and golden syrup in the filling is simply delicious. And this pastry is yummy and crumbly and great with the hint of pecans in it. ย Enjoy ๐Ÿ™‚
Mel xx


Pecan and Chocolate Tart

Adapted from the Delicious Sweet recipe book.

For the pastry:
25 g pecans
225g plain flour
110g butter, cubed and cold
110g icing sugar, sifted
1 egg

For the filling:
50g butter, softened
125g brown sugar
150ml golden syrup
3 eggs
1 tsp vanilla extract
100g dark chocolate
200g pecan nuts, chopped
Icing sugar for dusting

For the pastry, place the pecans in a food processor and process to fine crumbs. Then combine the flour, sugar and butter in with the pecans until the mixture resembles fine breadcrumbs. Add the egg and combine until the mixture comes together and forms a ball. Form into a disc, enclose in plastic wrap and chill for 30 minutes in the fridge.

Grease ย a 23 cm loose-bottomed tart pan. Roll out the pastry between 2 pieces of baking paper, large enough to fit the tart pan. Press into pan and refridgerate for another 30 minutes. If you have some leftover pastry which is what happened to me, you can make some smaller tarts as well. This can happen if your tart pan is quite shallow.

Preheat the oven to 180ยฐC. Line the chilled pastry with baking paper, then fill with pie-weights or uncooked rice and blind-bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5 minutes until golden.

While the tart case is in the oven, prepare the filling. For this, place the butter, sugar and golden syrup in a bowl and beat until smooth. Add the egg, vanilla, chocolate and pecan nuts and combine. Pour into the tart case and bake for 30 minutes or until set. The smaller tarts will take less time to bake. Mine took 15 minutes. Set aside to cool.

Dust with icing sugar and serve at room temperature with cream if desired. Enjoy ๐Ÿ™‚