James Saint Recipes: Delicious Desserts – Coconut Breakfast Cake and Creme Brulee

Niall McKenna’s Coconut Breakfast Cake

This week’s recipes are the delicious dessert we all have.

First the fancy coconut cake. A straightforward recipe, this cake is the perfect opportunity to set aside some time on a Sunday morning for a great breakfast.

Next up is the classic creme brulee. This is the perfect dessert to finish off any meal and is sure to impress friends and family with your culinary skills.

For more information, or to book a trial at the Waterman Cookery School, visit cookinbelfast.co.uk.

Coconut breakfast cake

(6 services)

275 grams of self-raising flour

140g desiccated coconut, plus extra for garnish

4 eggs

300gm fine sugar

100 ml sunflower oil

400g plain coconut yogurt

1 tablespoon honey


Preheat the oven to 160°C and grease a 24cm cake tin with oil and greaseproof paper.

In a mixing bowl, add flour and coconut together.

In another bowl, mix the eggs and sugar and whisk together until the mixture doubles in size and turns pale yellow.

Add the oil to the egg and sugar mixture, whisking constantly.

Fold in the yogurt and whisk gently until smooth.

Keeping the liquid in the bowl, add a little flour at a time, continuing to whisk.

Pour the mixture into a cake pan and bake in the oven for 60 minutes, until the sponge looks golden and light.

The cake will be fully cooked if you insert a sharp knife in the middle and the cake will come out crisp.

Place the cake on a wire rack and leave to cool.

Heat the honey in a pan over low heat until it appears as a liquid and using a brush, cover the top of the cake and sprinkle with the remnants of the desiccated coconut.

Serve it up and eat it while it’s still warm.

Kesterd sweetened caramelized

traditional creme brulee

(serves 4)

750 ml single cream

1 vanilla bean, halved and seeds scraped

6 egg yolks

75g fine sugar

75g white sugar, for decoration


Start by preheating the oven to 160°C.

Next, put the cream and vanilla seeds in a saucepan over medium heat until the mixture boils.

Once it boils, remove from heat.

In a bowl, put the egg yolks and powdered sugar and whisk until combined.

Add the egg and sugar mixture to the cream and vanilla and over medium heat, stirring constantly for 5 minutes, until it turns into a custard.

Strain into a bowl and set aside.

Pour the custard into the cream brûlée.

Put it on a grill tray and add some hot water to make a water bath.

Bake for 30 minutes or until the custard is tender.

Once cooked, remove from the oven and place in the refrigerator to set.

When serving, use a tablespoon of sugar with a flame to caramel the sugar. If a blowtorch is not available, use the highest setting on the grill and allow it to caramelize.

Use caution when serving dishes as the dishes will be very hot.

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