Tag Archives: coconut

Crazy Bun

5 Feb

This is also known as ‘Boston Bun’ in New Zealand.  Don’t be put off by the hot pink icing ( my hand slipped when I was adding the food colouring) this is a yummy bun.  The reason why I call this bun crazy is because it contains no egg, butter or yeast.  It also contains a vegetable, yes, a vegetable.  So when I think I have no ingredients to bake I can always make this.  Magic!


1 cup mashed potato

¾ cup sugar

2 cups flour

2 tsp baking powder

¼ tsp salt

1 cup milk

1 cup dried fruit (raisins, currants, dried apricots, dried cranberries or a mixture)


Oven:  Preheat to 180.C


Make sure the mashed spud is cold and smooth.  You may want to put it through a sieve to get rid of any lumps.  Beat the spud and sugar together until it goes sort of liquidy.  Then add the sifted dry ingredients, the milk and finally the fruit.  divide the mixture into two and place into two round tins.  ( Do not be tempted to put all of the mixture into one tin they will turn out too heavy, these buns are designed to be shallow.)

Bake for 30mins.  When they are golden brown on top they are ready.  Leave them in the tins for a few minutes then lay them onto a wire cooling rack.  When cool, lavishly top them with the icing.


55 g butter

2 cups icing

1-2 Tbsp milk

½ cup desiccated coconut

Warm the milk up a bit and beat into the butter and icing sugar.  Mix until smooth and just right. (not too runny, not too thick) I also add in the coconut to the icing or you can use the coconut to press on top of the icing.  The choice is yours. You also have the choice of pink or white icing, I think I will stick to the white icing after my hot pink disaster of last time!


These buns will seem a bit flat but I promise they are fine like that.  It is all about getting the right ratio of bun and icing.  Also, if you have been extra good at the gym this week you can also cut the bun in half and spread with butter. Go on, I know you want to.

Adapted from:

I had tried a few different recipes but the best one came from Alexa Johnston’s book ‘A second helping, more from ladies a plate’ Which is a fabulous book where she sources recipes from old school NZ cookery books.  So originally this recipe came from the 1981 Catholic Women’s League, Dunedin Diocese Cookbook, contributed by Dorothy Lavelle.


Louise Slice

4 Sep

This is a very traditional kiwi treat.  You will find this slice in any good cafe in New Zealand.  I am always surprised how easy it is to make when it looks so complicated.  A guy at my work reminded me of this slice when he was reminiscing about his granny’s baking back in New Zealand.  I think he will be surprised when I bring him some of mine to try.  I hope it is good as he remembers.



  • 100g softened butter
  • ½ cup sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 cup self-raising flour
  • 1 cup plain flour


  • ½ cup berry jam


  • 2 egg whites
  • 1 tsp vanilla
  • ½ cup sugar
  • ¾ cup desiccated coconut

Oven: Preheat to 160.C


Line a large loose bottom slice tin with baking paper.

Place the softened butter and the sugar into a food processor and mix.  Separate the eggs and add the yolks and vanilla to the mixture in the food processor.  Then add all the flour and mix until crumbly.  Tip the crumbly mixture into the slice tin and press down till you get a flat surface.  Bake the base for 15 minutes.

While the base is cooking, beat the egg whites and vanilla until frothy with an electric hand beater.  Then add the sugar and beat until the tips of the peaks turn over when the hand beater is lifted from them.  Gently fold the coconut through the meringue being careful not to remove any air from the mixture.

Remove the base from the oven and spread the jam evenly over the hot partially cooked base.

Dollop the meringue over the jam and then lightly spread out using a flat knife.

Place back into the oven for a further 15 minutes or until the meringue is slightly brown and looks crisp.


I had just sourced from my local supermarket some yummy NZ jam and it was rhubarb and red berry.  Sounds delicious doesn’t it.  Well it sure is, so I used it in this recipe.  In New Zealand I used to use the coconut shreds but unfortunately I am unable to find them here in Singapore.  They just give a bit more bite and texture to the slice but it is still good with the normal desiccated coconut.

Adapted from: Every good New Zealand cookbook that I have read.