Coconut Haystacks

Are you often like me, wondering what to do with leftover egg white? I usually cook it as a small pale omelette, then cut it into strips and toss them in a soup. But I know there must be so many more ideas out there. Well I suddenly remembered a recipe I used to make as a child with my mum, and decided to give it a go. This was Coconut Haystacks, so called because it looked the shape of the old-fashioned haystack, that you never see any more, now that hay is just bundled in bales.

Coconut Haystacks

Ingredients (makes about 10)

1 large egg white
50g golden granulated sugar
125g desiccated coconut

Method

Preheat fan oven to 160 degree C.
Line a baking sheet with greaseproof paper.
Whisk the egg white until it is peaky.
Whisk in the sugar.
Mix in the coconut.
Scoop some mixture with an egg cup, pressing in well.
Gently tap out onto the lined baking sheet.
Repeat until you have used all the mixture.
Bake in preheated oven for about 10 minutes until slightly golden.
Cool on a wire rack.
Serve and enjoy.

I’d love to hear your ideas for using up egg white.

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Coconut and Jam Sponge

I recently organised a Macmillan Coffee Morning at work, so I thought I’d make one new recipe and one that was tried and tested. And importantly, so that the boys wouldn’t feel that they were missing out on a cake opportunity, I decided that I would incorporate ingredients that the boys aren’t overly fond of. So for my new recipe, I decided that the key ingredient was to be coconut. And taking my inspiration from a pudding I used to enjoy many years ago for school dinners, I made a traybake cake version of Coconut and Jam Sponge. But thankfully without the hideous pink custard. Who remembers weird coloured custards from their schooldays?

Coconut and Jam Sponge

Ingredients (makes 16 slices)

225g margarine
225g caster sugar
225g self raising flour
1 tsp baking powder
4 eggs
100g desiccated coconut
200g raspberry jam

Method

Preheat oven to 180 degree C / 160 fan / Gas mark 4.
Grease and line a 20cm square cake tin.
In a large bowl, cream together the margarine and sugar.
Beat in the eggs.
Fold in the flour and baking powder.
Spoon into the tin.
Bake in preheated oven for 35 to 40 minutes.
Turn the cake out onto a cooling rack.
Allow to cool completely before decorating.
Spread jam over the top.
Sprinkle with coconut.
Cut into 16 slices.
Serve and enjoy.

So I’d love to hear what would be your top choice of tasty treat to either cook for a bake sale or to purchase there?

And I’m pleased to say that our Macmillan coffee morning raised nearly £100 for this very worthwhile charity.

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