1.1.1.1 cake

1,1,1,1 Cake

* 1 cup desiccated coconut
* 1 cup milk (soy, almond, rice milk if lactose intolerant)
* 1 cup caster sugar (normal sugar is fine, see notes below) half a cup is my preference
* 1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)

SPECIAL NOTE:

Original recipe is one cup of sugar, I only ever use HALF a cup and it's perfect, in fact you can use half a cup of stevia not sugar when I have it on hand.

Preheat oven 180C/360F.

Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.

Club Tropicana Variation of our 1,1,1,1 Cake:

* Add the zest of one Lime to the cake mix
* Ice with a white chocolate ganache, add some shredded coconut and more lime zest.

BANANA VERSION:

*Simply add a very, very ripe mashed banana (they are best) and mix thoroughly.

CHOCOLATE VERSION:

* Simply replace the coconut in the recipe above with HALF a cup of cocoa instead and you have the EASIEST chocolate cake.

CHOC-COCONUT VERSION:

Simply add half a cup of cocoa to the original recipe (leave the coconut in).

PASSIONFRUIT VERSION AS MADE BY MYSELF WHEN I FIND PASSIONFRUIT ON SALE:

SIMPLY ADD ONE WHOLE PASSIONFRUIT TO THE CAKE MIX & TO THE CREAM CHEESE ICING.

Herb and cheese Pasta Bake

(via Taste.com.au)

Ingredients

• 375g dried penne
• 100g semi-dried tomatoes, chopped
• 700g jar tomato pasta sauce
• 1/2 cup fresh basil leaves, chopped
• 1⁄3 cup fresh flat-leaf parsley leaves, chopped
• 2 tablespoons fresh oregano leaves
• 1/2 cup grated mozzarella
• 180g tub bocconcini, torn
• Small fresh basil leaves, extra, to serve
• Mixed salad leaves, to serve

Method

Step 1  

1. Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
2. Step 2
   Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
3. Step 3
   Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
4. Step 4
   Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.