Pineapple Coconut Goo Cake Recipe

This is a no-good very BAD cake that you shouldn’t make if you are at all concerned with sugar, butter and all of those yummy things.

For the rest of you that like to live and eat cake, I give you this recipe that I discovered in my cousin-in-law’s lovely kitchen in Florida.

I made this as per the instructions however, it is so dang sweet that next time I will halve the sugar in the cake recipe, and divide the whole icing recipe and use a third.  But see what you think,



2 cups flour

2 cups sugar

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

2 lg eggs

1 430gm can crushed pineapple

1 tsp vanilla

1 cup of chopped pecan {you don’t need this much}

1 cup desiccated coconut


1 cup butter

1 can condensed milk

1 1/2 cups sugar

 1 tsp vanilla


  • Preheat the oven to 175°c and flour a 13 x 9 x 2″ baking pan {I used a bundt tin}
  • In large bowl combine flour, sugar, baking powder, baking soda and salt
  • Add eggs, pineapple and vanilla
  • Beat at med speed with electric mixer until combined
  • Bake for 30 min or until fork inserted into centre comes out dry
  • Using a wooden spoon, poke 1/2″ holes in top of cake at 1″ intervals
  • Pour icing over hot cake
  • Sprinkle with chopped pecans and coconut
  • Serve


  • In a med saucepan combine butter condensed milk and sugar
  • Bring to boil over med heat, stirring constantly {it will burn if you don’t, trust me}
  • Boil 2 min stirring constantly
  • Remove from heat, add vanilla

Eat Cook | Calzone Recipe

Oh yes.  You will love this one.  I guarantee it.  It has been tried and tested on Very Important Friends and they concur; calzones are go! Calzones are pretty common in SoCal, every pizza restaurant has them on the menu.  I haven’t struck them at all since we’ve been back in NZ but to sum them up in a kiwi way; they are basically a pizza pie.  Dough on the outside, filling on the inside.  This is a slight variation in form as what you end up with is more like a pizza loaf.  Either way, VERY yummy.

Calzone Dough Recipe

Calzone Dough1.5 tbsp dry active yeast

3 tbsp sugar 1 1/2c lukewarm water

4-4 1/2c flour

1 tsp salt

Dissolve yeast and sugar in water.  Add salt and flour and knead for 10-15 minutes.  Let rise for approx 1 hr in a warm place {e.g. hot water cupboard} until doubled in size.  Punch down and divide in two.

Dust your baking tray liberally with flour, the dough will be sticky-ish and you need to be able to peel it off in the coming steps.

Roll out your dough into a nice rectangle approx the length of your tray and half the width.


Pizza/pasta sauce

Whatever fillings you like, for the kids I used mozzarella, ham, pineapple and chorizo.  For the adults I sautéed spinach with onions and garlic, added feta, olives, chorizo, tomato and mozzarella.

  1. Spread your sauce across the middle third of the rolled out doughSpread pizza sauce on top of your calzone dough
  2. Cut sections up the sides of your dough, not quite all the way to the sauce
  3. Add your fillingsAdd calzone fillings
  4. Peel your sections off the tray/baking paper and criss cross them up the length of the calzoneCalzone, ready for the oven!
  5. Spray lightly with oil or butter
  6. Pop in oven for approx 20-30 min depending on your oven – keep an eye on things from 20min!
  7. Enjoy!


Spinach, feta, chorizo calzone


Product Review | UNCLE TOBYS Oats Quick Sachets Fruit Variety Pack

I am a HUGE fan of instant oats so was very happy to sample some new flavors from Uncle Toby’s.  I like to keep a pack in the kitchen at work for breakfast or a warm lunch and my 7.5 yo son will eat oats any day of the week for brekkie.  So, we had 4 taste testers and we all love the Berry and the Apple Cinnamon flavors.  I was disappointed in the Apple Raspberry, I really wanted to love it but it was quite bland.  Aside from that, very happy with the range of flavors in the box.  Pam’s Instant Oats have been a longstanding favorite in our house because of the Berry flavor, so am so glad to see Uncle Toby’s branch out from the solely sweet flavors.  Would LOVE to see apricot back, this disappeared off the shelves a few years ago and hasn’t returned.

The sachets look awesome, the perforations are slightly better but we still tore another pack when trying to separate them.  The exterior box could use a bit of a re-design, it’s looking a bit dated.  LOVE the addition of the measuring line for milk on the sachets, saves the guess work and extra dishes!


Uncle Toby's Berry Oats


Product Review | Maggi Extra Delicious Noodles

Our family were sent The Maggi Extra Delicious Chicken Noodles with ‘Invisible Wholegrain’ to sample.  Luckily Chicken is the ONLY flavour we would actually purchase so we felt somewhat qualified to comment!  The problem we have with instant noodles in general is that they just taste SO unhealthy {maybe because they are?}, so despite the fact that we quite like them, we don’t eat them that often.
The new improved noodles scored high with all four of the testers in our house.  The wholegrain makes a great improvement to the overall taste, the flavour was lighter, we found the noodles less salty and greasy.  We could really taste the difference and were stoked with the improvement!

Instant noodles still won’t be a regular grocery item for us , but it’s great to see improvements in a convenience food that is a staple in many households.

Maggi Extra Delicious Chicken Instant Noodles

Cook Eat | Smoked Kahawai Pie Recipe

I got inspired by NZ Masterchef recently and decided we needed to add a fish pie to our meal rotation.  Not a canned fish pie though, and in terms of dollars and cents, buying a smoked fish is pretty much the cheapest protein you could buy to add to a meal so I do declare this meal Super-Budget-Friendly!

Smoked Kahawai Pie

You will need;

  • approx 600g shredded smoked Kahawai {this cost me about $6 for the supermarket}
  • Potatoes and pumpkin for mashing
  • Milk/sour cream for mashing
  • Butter
  • Salt and Pepper to taste
  • Garlic
  • Onios
  • Celery
  • Mixed veges
  • Flour
  • Grated cheese
  • Rolled flaky pastry sheets, enough to line the bottom of your chosen pan

As per usual no units, we cook off the cuff sorry, this How-To also assumes some rudimentary cooking prowe!

Fish pie recipe: Chop veges

Smoked Fish Pie Recipe: Chop Potatoes and pumpkin for mashing

Smoked Kahawai Pie recipe: sautee veges and garlic

Smoked Fish Pie Recipe: mash the topping

Smoked Kahawai Pie Recipe: Make a Cheese Sauce


Smoked Fish Pie Recipe: Combine Ingredients

Smoked Fish Pie Recipe:  Add ingredients to pastry shell

Smoked Fish Pie Recipe:  Spread Mash Topping

Smoked Kahawai Pie Recipe

Cook | Dave’s Turkey Meatballs

We love turkey mince.  It’s super tasty and low fat.  It makes a yummy substitute for beef in tacos, lasagne etc.

So this is how Dave Jack makes turkey meatballs.

  1. Combine 500gm turkey mince, 1 egg, approx half cup breadcrumbs, 1/3 onion diced, chopped garlic to taste, tomato sauce, mustard, soy sauce, Worcestershire sauce, Italian seasoning in a bowl.
  2. Mix.  You may need to add more breadcrumbs after mixing
  3. Roll into balls
  4. Place on baking paper and pop into oven at 180-200° until golden and firm.

Serve with dipping sauce, or add to pasta or salad.

Sorry about the approximations, Dave measures nothing and makes everything different each time!

Cook | Dave’s Fried Chicken Nibbles / Wings

There aren’t many that know fried chicken like a southern boy, and Dave surely knows how to make fried chicken. In our 7 years of marriage he has cooked this gor-met delicacy for me only twice. Once on New Years three years ago and tonight, surprisingly, he fried up a big lovely mess of chicken. Unprompted!

Because I’m sure you wish to dine on only the best fried chicken nibbles, Dave agreed to share his very complicated recipe below. Bon appetit!

  1. Marinate chicken wings / nibbles in butter, garlic, salt and pepps, Worcestershire sauce, soy sauce and two eggs.
  2. Flour chicken pieces
  3. Fry in hot hot oil i.e canola in a shallow pan until golden and crispy and you have cooked all the salmonella out.
  4. Done!


Classic Date Scone Recipe

Eating Baking always cheers me up and I knew exactly what I wanted to make today.  I have only recently become a fan of dates, they seem to be Abby’s favourite scone variety so whenever we have morning tea she always comes equipped with some date scones.

Dates are yummy, are grown on palm trees and are a source of vitamin C – now you know!

The staple Edmond’s recipe is a winner and it’s what Ethan and I used today to whip up these guys; he did an awesome job of chopping all the dates up for me – that boy loves to eat cook as much as his parents do!

Classic Date Scone Recipe

* 3 cup flour
* 6 tsp Baking Powder
* 1/4 tsp Salt,
* 75g Butter
* 1 -1.5 cups Milk

For Date scones add 3/4 cup chopped dates, 1 tbsp sugar and 1/2 tsp cinnamon to flour

Sift flour, baking powder and salt in a bowl. Cut butter until it resembles fine breadcrumbs.  Add milk and mix quickly with a knife to a soft dough. Knead a few times. Lightly dust oven tray with flour.  Press scone dough out onto this.  Cut into 12 even sized pieces. Leave a 2 cm space between scones.  Brush tops with milk.  Bake at 220C for 10 minutes or until golden brown.
Makes 12

(209 cal per scone approx.  not bad)

Cinnamon Date Scones & Pancakes