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Mum’s Hearty Recipes, ASDA, Windmill Shopping, Cape Hill, Smethwick (2026)

25/03/2025

delicious recipe for a classic coconut cake:

Ingredients:
For the cake:
2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups shredded sweetened coconut

For the frosting:
1/2 cup unsalted butter (softened)

8 oz cream cheese (softened)

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream (or milk)

1 1/2 cups shredded coconut (for decoration)

Instructions:
1. Prepare the cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy (about 3-4 minutes).

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients in three parts, alternating with the buttermilk (start and end with the dry ingredients). Mix just until combined after each addition.

Gently fold in the shredded coconut.

Divide the batter evenly between the two prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.

2. Make the frosting:
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition.

Mix in the vanilla extract and heavy cream (or milk) until the frosting reaches your desired consistency.

3. Assemble the cake:
Once the cakes have cooled, place one layer on a serving plate.

Spread a generous amount of frosting over the top of the first layer.

Place the second cake layer on top and frost the top and sides of the entire cake.

Press the shredded coconut onto the sides and top of the cake for decoration.

4. Serve:
Allow the cake to set for about 30 minutes to an hour before slicing and serving. Enjoy your homemade coconut cake!

Optional:
You can add a little extra coconut milk or coconut extract to enhance the coconut flavor.

For a more decadent touch, you can add a thin layer of fruit jam (such as pineapple or apricot) between the cake layers before frosting.

17/03/2025

Blueberry Cheesecake

Ingredients:

For the crust:

200 g biscuits (preferably digestive or graham crackers)

100 g melted butter

2 tablespoons sugar

For the filling:

600 g soft cheese (or cream cheese, such as Philadelphia)

200 ml heavy cream

150 g sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 tablespoons cornstarch (for thickening the filling)

100 g blueberries (fresh or frozen)

For the blueberry topping:

150 g blueberries

50 g sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional for thickening)

Instructions:

Prepare the crust:

Crush the biscuits into fine crumbs (using a food processor or placing them in a bag and rolling with a rolling pin).

Mix the crumbs with the melted butter and sugar.

Press the mixture evenly into the base of a 22 cm springform pan to form a firm crust. Refrigerate for at least 30 minutes to set.

Prepare the filling:

In a mixing bowl, combine the soft cheese, heavy cream, sugar, eggs, vanilla extract, lemon juice, and cornstarch. Mix well until smooth. If using a mixer, use a low speed to avoid curdling the mixture.

Bake the cheesecake:

Preheat the oven to 160°C (320°F).

Pour the filling into the chilled crust and bake for 50-60 minutes. The cheesecake should be firm around the edges but slightly wobbly in the center. Let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Prepare the blueberry topping:

In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-10 minutes until the blueberries release their juice and the mixture thickens.

If you want a thicker topping, add cornstarch mixed with a little water and cook for another 2-3 minutes. Allow it to cool.

Serve:

Once the cheesecake has cooled, carefully remove it from the pan and pour the blueberry topping over it.

Serve chilled.

This blueberry cheesecake is creamy, light, and refreshing—perfect for summer days or special occasions!

17/03/2025

Chocolate Cake

Ingredients:

For the cake:

200 g all-purpose flour

200 g sugar

75 g cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

240 ml milk

120 ml vegetable oil

1 teaspoon vanilla extract

120 ml boiling water

For the chocolate frosting:

200 g dark chocolate (preferably 70% cocoa)

100 ml heavy cream

2 tablespoons butter

Instructions:

Prepare the cake batter: Preheat the oven to 175°C (350°F) and grease and flour a 22 cm round cake pan. In a bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix the wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine the dry and wet ingredients: Gradually add the wet ingredients to the dry ingredients and mix until smooth. Finally, add the boiling water and mix gently (the batter will be thin, which is normal).

Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the chocolate frosting: In a double boiler or microwave, melt the dark chocolate with the cream and butter. Stir until smooth and glossy.

Cool and frost: Let the cake cool completely. Then, pour the prepared chocolate frosting over the cooled cake and allow it to set.

Serving: This chocolate cake is delicious and moist, perfect for any occasion! You can also decorate it with grated chocolate or fruit.

This cake is a true treat for chocolate lovers!

17/03/2025

Fantastic Carnival Doughnuts

Ingredients:

500 g all-purpose flour

75 g sugar

1/2 teaspoon salt

1 packet dry yeast (7 g)

1/2 teaspoon vanilla extract

2 eggs

250 ml warm milk

50 g melted butter

1/4 teaspoon ground cinnamon

1 tablespoon rum (optional, for extra flavor)

1/2 teaspoon lemon zest (optional, for freshness)

1 tablespoon sugar (for coating)

Oil for frying

For the coating:

100 g sugar

1 teaspoon ground cinnamon

Instructions:

Prepare the dough: In a bowl, combine the flour, sugar, salt, dry yeast, cinnamon, and lemon zest. Add the eggs, warm milk, melted butter, and vanilla extract. Mix and knead until a smooth dough forms. If the dough is too sticky, add a little more flour.

Proofing: Cover the dough with a towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Shaping the doughnuts: After the dough has risen, turn it out onto a floured surface and roll it out to about 1 cm thickness. Use a doughnut cutter or a glass to cut out circles, then make a hole in the center using a smaller cutter or a bottle cap.

Frying: Heat the oil in a deep pan or deep fryer to 180°C (350°F). Fry the doughnuts in batches, about 2-3 minutes on each side, until they are golden and crispy.

Coating: Mix the sugar and cinnamon for the coating. Remove the doughnuts from the oil and drain them on paper towels. While still warm, roll the doughnuts in the sugar and cinnamon mixture.

Serving: These fantastic carnival doughnuts are perfect with coffee, tea, or as a sweet treat for family gatherings or carnivals.

These doughnuts are fluffy, aromatic, and have the perfect crispy texture. Great for anyone who loves homemade sweets!

17/03/2025

Amish Applesauce Cake

Ingredients:

1 1/2 cups (180 g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup (120 ml) applesauce (preferably homemade)

1/2 cup (100 g) sugar

1/2 cup (100 g) brown sugar

1/2 cup (120 ml) vegetable oil

2 eggs

1/2 teaspoon vanilla extract

1/2 cup (75 g) raisins (optional)

1/2 cup (60 g) chopped nuts (walnuts or pecans, optional)

Instructions:

Prepare the dry ingredients: In a bowl, mix together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Stir to combine.

Mix the wet ingredients: In another bowl, whisk together the applesauce, sugar, brown sugar, oil, eggs, and vanilla extract until smooth.

Combine the ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a smooth batter forms. If you’re using raisins or nuts, add them to the batter now.

Bake: Preheat the oven to 175°C (350°F). Grease and flour a 22 cm (9-inch) round or rectangular cake pan. Pour the batter into the prepared pan and bake for 30-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Serve: This Amish Applesauce Cake is delicious on its own or topped with a little whipped cream. You can also dust it with powdered sugar for an extra touch of sweetness.

This cake is moist and tender thanks to the applesauce, with a hint of spice and a wonderful flavor. It’s perfect for autumn days or sharing with friends over coffee!

17/03/2025

Crispy Potatoes with Parmesan Crust and Garlic

Ingredients:

1 kg potatoes (preferably small, for baking)

4 garlic cloves (chopped)

60 g grated Parmesan cheese

3 tablespoons olive oil

1 tablespoon fresh rosemary or thyme (you can use dried as well)

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons all-purpose flour (for coating)

Instructions:

Prepare the potatoes: Wash the potatoes thoroughly, peel them, and cut them into smaller pieces (such as quarters or slices). If the potatoes are small, you can leave them whole.

Boil the potatoes: Bring a pot of salted water to a boil, and add the cut potatoes. Cook for about 10 minutes until they are almost tender but still firm. Drain the potatoes and let them cool for a few minutes to remove excess moisture.

Prepare the mixture: In a bowl, mix olive oil, grated Parmesan, chopped garlic, rosemary or thyme, paprika, salt, and pepper. If desired, you can add the flour to help create a crispier crust.

Coat the potatoes: Gently coat the potatoes in the mixture, ensuring they are evenly covered with the Parmesan, garlic, and herbs.

Bake: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and spread the coated potatoes evenly on it. Bake for 30-35 minutes until golden and crispy.

Serving: Let the potatoes cool for a few minutes after baking. Serve them as a side dish or enjoy as a snack.

This recipe for crispy potatoes with Parmesan crust and garlic is perfect for any occasion, whether as a side dish with meat or as a tasty standalone treat!

17/03/2025

Chocolate-Coconut Macaroons

Ingredients:

200 g shredded coconut

150 g sugar

2 egg whites

1/2 teaspoon vanilla extract

100 g dark chocolate (or cooking chocolate)

A pinch of salt

Instructions:

Prepare the mixture: In a bowl, combine the shredded coconut, sugar, and a pinch of salt. In another bowl, beat the egg whites until soft peaks form. Gently fold in the vanilla extract.

Combine the ingredients: Add the coconut-sugar mixture to the beaten egg whites. Mix gently to create a firm dough.

Shape the macaroons: Using two teaspoons or your hands, form small mounds of the dough and place them on a baking sheet lined with parchment paper. Ensure the macaroons are firm enough.

Bake: Bake in the preheated oven at 180°C (350°F) for about 12-15 minutes, or until the macaroons are golden. Let them cool after baking.

Prepare the chocolate coating: Melt the chocolate either in a double boiler or microwave (in short intervals to prevent burning).

Decorate the macaroons: Dip each cooled macaroon into the melted chocolate or drizzle the chocolate over them. Alternatively, you can just drizzle the chocolate on top.

Serving: Let the chocolate set on the macaroons before serving!

These chocolate-coconut macaroons are the perfect combination of soft coconut and rich chocolate, ideal for sweet tooths!

17/03/2025

Devil's Food Cupcakes with Cream Filling

Ingredients:

For the chocolate cake:

200 g all-purpose flour

200 g sugar

75 g cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

240 ml milk

120 ml vegetable oil

1 teaspoon vanilla extract

120 ml boiling water

For the cream filling:

250 g mascarpone or quark

200 ml heavy cream

50 g powdered sugar

1 teaspoon vanilla extract

Instructions:

Prepare the chocolate cake batter: Preheat the oven to 180°C (350°F) and line a muffin tin with paper cupcake liners. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix the wet ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.

Combine the ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Finally, add the boiling water and mix again (the batter will be thin, which is normal).

Bake: Evenly distribute the batter into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Prepare the cream filling: In a bowl, whip the mascarpone or quark with the powdered sugar and vanilla extract. Then, add the heavy cream and continue whipping until the mixture becomes smooth and thick.

Fill the cupcakes: Once the cupcakes have cooled, use a spoon or a cupcake corer to remove the center of each cupcake. Fill the hollowed-out space with the prepared cream filling.

Serving: Decorate the cupcakes as desired (for example, with another layer of cream or cocoa powder) and serve.

These Devil's Food Cupcakes with cream filling are rich, fluffy, and have the perfect combination of chocolate flavor and creamy filling!

17/03/2025

The Best Vanilla Cupcakes

Ingredients:

200 g all-purpose flour

150 g sugar

2 teaspoons baking powder

1/2 teaspoon salt

120 g butter (room temperature)

2 eggs

1 teaspoon vanilla extract

120 ml milk

1/2 teaspoon vanilla sugar

Instructions:

Prepare the batter: Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake liners. In a bowl, mix together the flour, sugar, baking powder, and salt.

Mix the wet ingredients: In a separate bowl, beat the butter until creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.

Combine the dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until smooth.

Fill the cupcake liners: Evenly divide the batter among the muffin tin cups, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean.

Cool: Let the cupcakes cool on a wire rack.

Optional: If you like, you can decorate the cupcakes with whipped cream, frosting, or fruit.

These vanilla cupcakes are fluffy, soft, and have a wonderful vanilla flavor—perfect for any celebration or as a sweet treat!

17/03/2025

No-Bake Strawberry Dessert

Ingredients:

500 g fresh strawberries

200 g biscuits (preferably butter or digestive biscuits)

250 g quark (or cream cheese)

250 ml heavy cream

100 g sugar

1 packet vanilla sugar

1 packet gelatin (if you want a firmer dessert)

Juice of 1 lemon

100 ml water (for the gelatin)

Instructions:

Prepare the strawberries: Wash the strawberries, remove the stems, and cut them into small pieces. Set some aside for decoration.

Prepare the biscuits: Crumble the biscuits into small pieces or crush them in a blender. Line the bottom of a cake pan (e.g., a round cake tin) with parchment paper and evenly spread the crushed biscuits.

Prepare the quark layer: Mix the quark with sugar, vanilla sugar, and lemon juice until smooth.

Whip the cream: Whip the heavy cream until stiff peaks form and gently fold it into the quark mixture.

Prepare the gelatin: Prepare the gelatin according to the package instructions (usually by soaking it in cold water, then dissolving it in hot water).

Combine the layers: Pour the quark and whipped cream mixture over the prepared biscuits. Add the chopped strawberries on top and gently mix them into the cream mixture.

Chill to set: Place the dessert in the fridge for a few hours (preferably overnight) to allow it to set and firm up.

Serving: Before serving, garnish with the remaining strawberries. Serve chilled.

This dessert is refreshing, light, and perfect for summer days!

17/03/2025

Pudding Cakes

Ingredients:

For the pudding layer:

1 cup (240 ml) milk

1/4 cup (50 g) sugar

2 tablespoons (15 g) cornstarch

A pinch of salt

1/2 teaspoon vanilla extract

2 egg yolks

For the cake layer:

1/2 cup (120 ml) milk

1/4 cup (50 g) sugar

2 tablespoons (30 g) melted butter

1 teaspoon vanilla extract

1/2 cup (60 g) all-purpose flour

1/4 teaspoon baking powder

A pinch of salt

2 egg whites

Instructions:

Pudding layer: In a saucepan, mix together the milk, sugar, cornstarch, and salt. Stir and cook over medium heat until it thickens (about 5-7 minutes). Remove from heat, add the vanilla extract and egg yolks. Let it cool slightly.

Cake layer: In another bowl, mix together the milk, sugar, melted butter, and vanilla extract. Add the flour, baking powder, and salt, and mix well. In a separate clean bowl, beat the egg whites until soft peaks form and gently fold them into the batter.

Assembling the pudding cakes: Pour the pudding mixture into ramekins or a larger baking dish. Evenly spread the cake batter on top. Place the ramekins into a larger baking pan and pour hot water around them until it reaches halfway up the sides of the ramekins.

Baking: Preheat the oven to 175°C (350°F). Bake for 25-30 minutes until the top of the cakes is golden and set. The pudding layer will stay at the bottom.

Serving: Let the pudding cakes cool slightly before serving. You can serve them warm or at room temperature, optionally dusted with powdered sugar or topped with whipped cream.

Mum’s Hearty Recipes

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