- 300g plain flour (scant 2 1/2 cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
- For a scant cup, measure out the flour into the bowl and remove 1 TBS.
- I use double acting baking powder, aluminum free as I have a sensitivity to aluminum.
- Baking soda is also known as bicarbonate of soda in the U.K.
- You can use regular granulated sugar if it is not too coarse. You can also blitz regular granulated sugar in a food processor to make it finer. Caster sugar is used for it's ability to melt into batters without leaving any granules. Every see a cake with little brown freckles on top? That's granules of sugar that didn't melt into the batter properly.
- I use salted butter.
- I use full fat coconut milk. Give the can a good shake before using.
- I buy my coconut flakes on Amazon. Not able to get coconut flakes? Use some shredded coconut in it's place. You can toast the coconut if you wish.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper. (I trace around the cake tin on the paper with a pencil and then cut out the shape. Make sure you butter the tins well so that the cake doesn't stick.)
- Sift together the flour, baking powder, and soda. Stir in the sugar. (I do this into a large bowl.)
- Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. (Just make a well in the middle and pour it all in.)
- Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. (Optionally you could do this in a stand mixer.)
- Divide between the two cake tins, leveling each off.
- Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the center should come out clean. (The top should also spring back when lightly touched.)
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. (If everything is at room temperature this should happen fairly quickly.)
- Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd, if using. Top with the other cake layer, top side up. (Don't over-do the lemon curd, if using. You just want a nice thinnish layer of it.)
- Spread the remainder of the icing over top of the cake, and then sprinkle the coconut over all to decorate. Cut into wedges to serve. (You can press the coconut lightly to help it adhere. You can also toast the coconut if you wish.)
- Store any leftovers in the refrigerator.
- Make sure all ingredients are at room temperature
- Follow measurements and instructions with precision. Baking is an exact science.
- When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
- Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
- Don't overmix. Overmixing toughens cakes.
- When folding in ingredients, such as egg whites, do not over blend.
- Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
- Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.
1. Can I make this cake without the lemon?
You will need to keep the lemon juice in the batter, it provides flavor and reacts with the bicarbonate of soda for lift, but you can omit the lemon curd filling if you prefer a milder lemon taste.
2. Why do I need bicarbonate of soda in this recipe?
Because the lemon juice adds acidity, the bicarbonate of soda helps neutralize it and ensures the cake rises properly.
3. Can I use regular milk instead of coconut milk?
You can, but the coconut milk is what gives the cake its rich coconut flavour and moist texture. Replacing it will reduce the coconut profile.
4. My cake turned out a bit dense — is that normal?
Yes. This recipe uses all butter, which naturally creates a slightly denser crumb. You could use half butter and half shortening for a lighter texture, but I prefer the all‑butter version.
5. Do I have to use coconut oil in the batter and frosting?
The coconut oil boosts the coconut flavour and adds moisture, but you can omit it if needed. The cake will still bake successfully.
6. Where can I find the large raw coconut flakes used for decorating?
They’re unsweetened raw coconut flakes. In the UK they can be purchased on Amazon, and in North America you can search for “coconut chips” or “raw coconut flakes.”
7. Can I toast the coconut flakes?
Yes, you can toast them for extra flavor, but I like to use them raw for a pretty, snowy finish.
8. Can I make the cake layers ahead of time?
Yes. Once baked and cooled, the layers can be wrapped and refrigerated or frozen. Leftovers store well in the refrigerator.
9. Is the lemon curd filling required?
No — it’s completely optional. It adds a bright lemony layer, but the cake is delicious without it.
Coconut & Lemon Cake
A rich and moist layer cake with beautiful coconut and lemon flavours. Frost and fill with a lemon frosting and dust with coconut flakes to finish. You can also add a layer of lemon curd to the filling if you wish. (completely optional)
Ingredients
- 300g plain flour (scant 2 1/2 cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper.
- Sift together the flour, baking powder, and soda. Stir in the sugar.
- Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients.
- Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally.
- Divide between the two cake tins, leveling each off.
- Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the center should come out clean.
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy.
- Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd, if using. Top with the other cake layer, top side up.
- Spread the remainder of the icing over top of the cake, and then sprinkle the coconut over all to decorate. Cut into wedges to serve.
- Store any leftovers in the refrigerator.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hello everyone. Happy Sunday and welcome to my Meals of the Week post for this the last week of May, 2026! On Sundays I like to share with you, my dear readers, all of the deliciousness that I have enjoyed over the past seven days for my main meals. That's a whole lot of tasty going on!
I have had my oldest daughter Eileen staying with me since January so that's been fun as well. It is nice to be able to cook for someone other than just myself.
This is only what we have enjoyed for our suppers. Breakfast and lunch is not included. Also if we have eaten out, I have provided "like" recipes for anything we might have enjoyed outside the home.
Usually I will have a family dinner over at my sister's place on Sundays. That did not happen this week so I cooked Eileen and I a pot roast at home. This meant leftovers, so two of our meals during the week were planned to use up those. I tried to keep the remaining meals within budget and store cupboard friendly. Eileen has gotten an apartment now and so I am trying to teach her how to cook in a thrifty manner. You can cook thrifty and still enjoy delicious and healthy meals without having to resort to cheap frozen dinners. I don't want her to be living off of those if she can help it. They are loaded with salt, fat and not a lot of nutrition.
Admittedly it is not easy trying to get in all of your five a day on a limited budget, but you can still get in most of them and be healthy at the same time. I also try to keep things interesting, so I aim to cook different things all the time. I do repeat recipes from the past, but I don't tend to do the same things week after week. I like to shake them up a bit if possible!
Its been nice spoiling Eileen over these past weeks with some of her favorites from her childhood. It's been fun having someone to share my meals with as well. They do say that a joy shared is a joy doubled after all!
I hope that you enjoy reading about the things we have cooked and eaten over the past week and that you will be inspired to want to cook at least a few of them for yourselves!
SUNDAY, May 24th - Another Pot Roast
Most Sundays we will have a family dinner at my sister's place. We had all been out to dinner on Saturday night so this week I cooked Eileen and I a Sunday dinner at home. I had a small roast in the freezer so I used that to do a pot roast. It was not a rolled brisket, but this method of making pot roast will work well with any cut of pot roast. This Another Pot Roast recipe is everything you want it to be — tender, sliceable beef nestled in a rich, savory onion gravy that practically makes itself in the oven.
This version starts with a lean rolled brisket, simply seasoned and laid over a bed of sliced onions. A flavorful mixture of beef stock, tomato passata, brown sugar, horseradish, Dijon, and celery salt gets poured over the top — a humble list of ingredients that transforms into the most gorgeous, glossy sauce as it slow‑roasts for hours. The meat comes out beautifully tender yet still sliceable, the kind of roast that feels like Sunday dinner at its finest. Comfort cooking at it's best.
While the beef rests, the pan juices are simmered down into a silky onion gravy that’s just begging to be spooned over mashed potatoes, carrots, or swede. It’s hearty, homey, and deeply satisfying — the kind of meal that makes everyone at the table go quiet for a moment while they take that first bite. We enjoyed slices of it with the gravy spooned over mashed potatoes and some vegetables on the side. On this particular day it was green beans and carrots.
MONDAY, May 24th - Beef Miroton
The French way to turn leftovers into something delicious. As I had leftover roast beef from Sunday I decided to se it up in a delicious casserole. This classic French dish is the kind of recipe that makes you feel like a kitchen genius. Beef Miroton takes the simplest ingredients — cooked potatoes, sliced roast beef, caramelized onions, a splash of stock, and a kiss of vinegar — and transforms them into something deeply comforting and unbelievably flavorful.
It starts with layers of tender potatoes and thin slices of leftover beef, nothing fancy at all… until the real magic happens. A whole pan of slow‑caramelized onions gets turned into a rich, savory gravy that you pour over the top, letting it soak into every nook and cranny. A drizzle of vinegar brightens everything, and a buttery breadcrumb topping bakes into a golden, crisp crust that makes the whole dish irresistible.
Since there are potatoes already in the dish, all you need on the side is another vegetable or a salad. We chose salad and it was fabulous. Hearty, homey, and absolutely delicious. It’s the kind of old‑world comfort food that feels like a hug on a plate, perfect for using up leftovers without feeling like you’re eating leftovers at all.
TUESDAY, May 25th - Two Potato Tacos
We did a Taco Tuesday this week. We were all getting our hair cut in the afternoon and so I wanted something quick and easy for our supper. I cooked the potatoes earlier in the day. If you love Tex‑Mex flavors and you love potatoes, these tacos are about to become your new obsession. The filling starts with both sweet and white potatoes, baked until tender and then mashed together into a warm, hearty base. Into that goes a gorgeous mix of softened onions, roasted garlic, cumin, oregano, coriander, smoked paprika, and a spoonful of chipotle in adobo for that smoky little kick that makes everything taste deeper and richer. A handful of cheddar and Jack cheese melts into the mixture, turning it creamy, savory, and wonderfully moreish.
Once the filling is tucked into soft tortillas, brushed with olive oil, and folded over, the magic happens: You pan‑grill them until they’re golden, crisp, and toasty on the outside, with a soft, cheesy, flavor‑packed center that’s pure comfort. We enjoyed them with some sour cream, green salsa and a quick little salad on the side. What a fabulously delicious meal this was!
WEDNESDAY, May 26th - Tossed Salad with Martha's Creamy Blue Cheese Dressing
I normally go out for supper on Wednesday nights with my father, Cindy, Hazel and Eileen. I had a cheeseburger, Eileen had spaghetti and meatballs. Cindy had a cheeseburger and Hazel and dad both had the pan fried haddock dinner. This week was no different than most Wednesdays. I made myself a delicious salad for my lunch however as I wanted to use up some of the salad fixings in the veggie drawer.
To go with them I made a lovely Blue Cheese Salad Dressing. I had seen Martha prepping this on YouTube a few weeks ago and mentally bookmarked it to make at a later date. It went down a real treat. I love this simple dressing. Rich and creamy with just the right amount of blue cheese. I thought sharing this would make a change from sharing my usual fish and chips or burgers. Enjoy! It's great! (Eileen was not home for lunch.)
THURSDAY, May 28th - Teriyaki Steak Stir Fry
Normally this is a recipe which uses steak, but I wanted to use up the rest of the leftover roast beef so I used it to make this delicious stir fry! Sized for just two people. No muss, no fuss, no waste here!
The star of this dish is that delicious homemade Teriyaki Sauce. Sweet and spicy and salty, this sauce would go with just about any protein or vegetable. This was a delicious meal that I served with some brown rice. A tasty way to use up some of the veggies in the veggie in in my refrigerator. (Not to mention the leftover roast, which I sliced thin and marinated in some soy sauce prior to beginning.)
I love it when I can take some leftovers and make them taste brand new. This went down a real treat!
FRIDAY, May 29th - Tuna Patties for Two
I was out shopping with my sister for much of the afternoon, so something quick and easy was in order. I love this simple Tuna Patty recipe. These are a real store cupboard favorite with me. You can use tinned salmon if you prefer. Also very good. Crisp and buttery on the outside, tender inside, these went down a real treat with a dollop of Homemade Tartar Sauce on top. This week I served them with steamed brown rice and vegetables, but a favorite way I like to enjoy them is with mac and cheese.
Eileen is not fond of fish so I just cooked her a beef burger which she really enjoyed! We were both happy campers!
SATURDAY, May 30th - Frankly Chili
This tasty recipe combines two old favorites. Hot Dogs and Chili. We had a really busy day with one thing or another and so a quick and simple supper was in order.
This is an old prize winning recipe from a contest put out by Maple Leaf Wieners back in the 1970's. Its simple and its delicious. I baked some cheddar corn muffins to go along side and for dessert we each had a pot of sugar free rice pudding I had picked up in my shopping on Friday, with some squirty cream on top.
Supper doesn't have to be complicated, or even expensive to be delicious!
So there you have it. My meals for this past week. As you can see I was not deprived in the least and ate very well indeed!!! Hopefully you will be inspired to want to do the same!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com .
- 1 1/2 pounds (680g)cooking apples, peeled, quartered, cored and cut into thick slices
- 1 cup (115g) blueberries, fresh or frozen
- 1/2 cup (95g) of granulated caster sugar
- 1 TBS water
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (95g) of granulated/caster sugar
- 2 large free range eggs
- 1 cup (120g) self raising flour
- 2 TBS fresh orange juice
- the grated zest of one small orange
- Icing Sugar for dusting
- Vanilla Ice Cream, warm custard, or cream for serving
- Five to six apples depending on the size. If your apples are large, you won't need as many. By cooking apple I mean an apple that is best for cooking and often a bit too tart to eat. In the U.K. this would be Bramley's, Blenheim Orange, Granny Smith. etc. In North America I recommend Granny Smith, Braeburn, and sometimes Golden Delicious or Fuji (because they hold their shape.)
- Use unsweetened frozen blueberries if using frozen. No need to thaw.
- I use salted butter.
- You can easily make your own self-rising flour by whisking together 1 cup (120g) of flour and 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In the U.K. use caster sugar. You can use regular granulated sugar here in North America as it is finer than the granulated sugar in the U.K.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Place the apples and half of the blueberries into a 5 cup (2 1/2 pint) baking dish, at least 2 inches deep. (I used a deep oval pie dish.)
- Sprinkle the caster sugar over top along with the water. Place into the heated oven and allow to cook for about 10 minutes while you make the topping. (You can make your own caster sugar if you wish by blitzing regular granulated sugar in a food processor to make it finer.)
- To make the topping measure all the ingredients into a bowl and then whisk together until smooth with an electric whisk. Fold in the remaining blueberries. (I use an electric whisk to beat the topping together.)
- Remove the casserole with the fruit from the oven. Spread the batter evenly over top. (I use the back of a metal spoon to smooth over the top. If you wanted to make it really special you could sprinkle some flaked almonds on top.)
- Return to the oven and cook for 30 to 40 minutes until golden brown and the top springs back when lightly touched. (A toothpick inserted into the sponge should come out clean.)
- Dust with icing sugar (optional) and serve warm with custard or cream. (Spoon the pudding out into bowls making sure each person gets some of the fruit filling and some of the cake.)
1. Start the apples in the oven before adding the sponge
Partially cooking the apples (and blueberries) for about 10 minutes helps them soften properly and ensures they stew beautifully under the sponge layer.
2. Keep the fruit layer simple — or add spice if you like
The recipe uses plain apples with just sugar and water, but you can add cinnamon if you want a warmer flavour.
3. Use fresh or frozen blueberries
Both work perfectly, so use whatever you have on hand.
4. Whisk the sponge topping until smooth
5. Add orange zest and juice for brightness
The orange adds a gentle citrus lift that pairs beautifully with the apples and blueberries.
6. Spread the batter evenly over the hot fruit
This helps the sponge rise uniformly and bake into a golden, springy top.
7. Bake until golden and springy
The pudding is ready when the top is golden brown and springs back when lightly touched — usually 30–40 minutes.
8. Serve it warm for the best texture
Warm pudding + cold cream, custard, or ice cream = perfection.
9. Use the right size baking dish
10. Don’t skip the icing sugar dusting
A light dusting of icing sugar adds a pretty finish and a touch of sweetness.
Apple & Blueberry Eves Pudding
A slightly different version from the traditional Eve's Pudding. Easy Peazy, and oh so scrummy yummy! Serve warm with lashings of cream or custard poured over top each serving.
Ingredients
- 1 1/2 pounds (680g)cooking apples, peeled, quartered, cored and cut into thick slices
- 1 cup (115g) blueberries, fresh or frozen
- 1/2 cup (95g) of granulated caster sugar
- 1 TBS water
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (95g) of granulated/caster sugar
- 2 large free range eggs
- 1 cup (120g) self raising flour
- 2 TBS fresh orange juice
- the grated zest of one small orange
- Icing Sugar for dusting
- Vanilla Ice Cream, warm custard, or cream for serving
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Place the apples and half of the blueberries into a 5 cup (2 1/2 pint) baking dish, at least 2 inches deep.
- Sprinkle the caster sugar over top along with the water. Place into the heated oven and allow to cook for about 10 minutes while you make the topping.
- To make the topping measure all the ingredients into a bowl and then whisk together until smooth with an electric whisk. Fold in the remaining blueberries.
- Remove the casserole with the fruit from the oven. Spread the batter evenly over top.
- Return to the oven and cook for 30 to 40 minutes until golden brown and the top springs back when lightly touched.
- Dust with icing sugar and serve warm with custard or cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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