Matcha Frankenstein Totoro Cake

matcha frankenstein totoro cake

matcha frankenstein totoro cake

“IT’S the most … wonderful time… of the YEAR!” Yep, that’s right – TOTORO WEEK! Where a coupla kooky fun loving blogger buddies get together and make some Totoro stuff to flood the internet, including my main blog squeeze, Steph of I Am A Food Blog! This year, I decided to combine a Halloween kawaii-spooky vibe with Totoro, inspired by cookie queen Vickie… and since I was going for an “undead” green vibe, it seemed right to make a Matcha Frankenstein Totoro cake! Also: SQUARE Totoro equals extra cute Totoro!

matcha frankenstein totoro cake

matcha frankenstein totoro cake

halloween matcha cake

For this cake, you will need two piping bags both fitted with either a multi-opening/grass tip, or you can use drop-star tips if you have that on hand. If you only have one piping tip, no problem! Just rinse the matcha buttercream out before piping the plain vanilla buttercream for Totoro’s signature tummy. Of course, you can always omit the decoration and just have yourself a matcha cake with matcha buttercream – but you wouldn’t do that to me, would you?? :P

halloween totoro cake by coco cake land

Matcha Green Tea Cake

16 pieces

For The Matcha Cake

  • 3/4 cup unsalted butter
  • 1 3/4 cups granulated white sugar
  • 3 medium eggs
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons matcha green tea powder
  • 1 cup whole milk

For The Vanilla Buttercream

  • 1 cup unsalted butter
  • 2 cups confectioner's sugar, sifted
  • 1 teaspoon pure vanilla extract

For The Matcha Buttercream

  • 1 cup unsalted butter
  • 2 cups confectioner's sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon matcha green tea powder

Fondant or Candy or Chocolate buttercream for decorating

  • White and black fondant for decorating (black comes in these little 4 ounce packages)
  • Or use black liquorice, or chocolate buttercream
  • You can also use paper to make the ears – cut the shape and tape onto wooden skewers!


Make The Cake

Preheat the oven to 350 degrees. Prepare an 8 inch square cake pan by spritzing with vegetable oil and lining with parchment paper. 

  1. In the bowl of a stand mixer, beat the butter and sugar on high speed until light and fluffy.
  2. Scrape down the sides of the bowl with a spatula. With the mixer on low, add the eggs one at a time until incorporated.
  3. Add the vanilla extract and mix until incorporated.
  4. In a medium bowl, whisk together the flour, baking powder, salt and matcha powder.
  5. With the mixer on low speed, add the dry mixture to the bowl in three additions, alternating with the whole milk, beginning and ending with the dry mixture. Gently mix until incorporated, about one minute.
  6. Pour batter into prepared cake pan and use offset spatula to level the batter.
  7. Bake for 30-40 minutes, checking at 30 minutes for doneness, until a toothpick inserted into the center of the cake comes out clean.
  8. Let cool completely on wire rack.

Make The Buttercream(s)

Make both buttercreams at once! We’ll make the entire batch of buttercream ingredients called for above, remove half of the buttercream from the bowl, then add the matcha powder for the second half. Matcha more efficient! :P 

  1. In the bowl of a stand mixer, beat 2 cups of unsalted butter on high speed until fluffy, about two minutes.
  2. Scrape down the sides of the bowl and add the 4 cups of confectioner’s sugar and two teaspoons pure vanilla. Cover the bowl with a damp tea towel, and turn the mixer on low speed to incorporate ingredients.
  3. Once ingredients have melded somewhat, turn the mixer on to high speed, beating until light and fluffy and doubled in volume.
  4. Remove half of the buttercream and place into a medium bowl.
  5. Add the matcha green tea powder to the stand mixer bowl, cover with towel, and beat again to incorporate.

Decorate Totoro!

1. Once the cake is completely cooled, use a serrated knife to carefully level the cake.

2. Place a dab of buttercream on a square cake board or appropriately sized plate. Place the single layer matcha cake on top, pressing down slightly to adhere.

3. Using an offset spatula, frost the matcha cake with a layer of vanilla buttercream, smoothing the sides as you go.

4. Chill the cake briefly in the fridge or freezer, about 10 minutes.

5. Fill the first piping bag fitted with a multi-opening grass tip with the matcha buttercream. Pipe the sides of the cake with “fur” – hold the piping bag at a 90 degree angle against the sides of the cake and squeeze piping bag, creating fur. Cover the sides with fur!

6. Looking down at the top of the cake, pipe a semi-circle of matcha buttercream fur, basically leaving a half-circle for Totoro’s vanilla tummy.

totoro cake tutorial

7. Pipe the entire top of the cake with the matcha buttercream:

totoro cake tutorial

8. Using the vanilla buttercream, fill in the tummy with fur. Store any leftover buttercream in the fridge, covered, for another use, for up to 1 week.

totoro cake tutorial

9. Now onto the fondant! Make 3 inch long pointy white ears. Cut a wooden BBQ skewer in two and insert each piece into an ear. Roll out the fondant. Using the clean edge of a piping tip, cut out circle shapes for the eyes in both white and black. Use a tiny drop of water to adhere the black circle to the white circle for the eyes. Hand shape a nose, and using a sharp paring knife, cut out the shapes for whiskers and the “stitches.” Punch out semi-circle shapes for the tummy markings.

totoro face

10. Insert the ears into the top of the cake, and add all of the fondant bits!

matcha frankenstein totoro cake

totoro cake tutorial

When my little tired guy T came home from his longo bongo day at Kindergarten and saw the Totoro cake, he started crying, he was so sad that Totoro had a cut!! “I wanted to see the WHOLE Totoro, mom!!!” (gulp… I ate that piece, son… :P )

totoro matcha cake by coco cake land

Now slice in to a little square piece of earthy matcha-tea buttercream heaven. Happy Totoro week, my friends! xo Lyndsay

totoro matcha cake by coco cake land

All of my past Totoro week posts:

My Neighbor Totoro cake tutorial using a round cake pan!

CATBUS! Get on da bus

Blue Totoro cake! Eat this guy

Totoro cookies using an R2D2 cookie cutter!

This year’s Totoro week posts: (will continually update)


Chocolate Rice Krispie Square Totoro from Sincerely Syl!

Such a genius hack for making tamago from The Pig And Quill! Plus, it’s TOTORO!

THE BESTEST TOTORO COOKIES YOU WILL EVER SEE! Vickie is incredible! They are black sesame, too!

Banana Bundt Cake with Bourbon Caramel

sour cream banana cake recipe

slice of banana cake

bourbon caramel sauce banana cake recipe

This banana bundt cake recipe comes from my pal “Call Me Cupcake.” I’ve known sweet Linda Lomelino for almost a decade now – we’ve both been on the damn internet that long, and I’ve watched her popularity explode, and rightly so: she is so crazily talented, baking and photographing everything in her home in the tiny town of Halmstad in Sweden. Her beautiful “through a glass, darkly” flush-with-romance-yet-modern photography style has been emulated the world over, times infinity – and she shares both recipes and gives away some of her styling and photography secrets in her book third (!) book My Sweet Kitchen. Back when I was feeling more ambitious with my blog (LOL) I interviewed Linda, which you can read here – I still love her answers!

banana bundt cake recipe

The cool thing about My Sweet Kitchen is that Linda shows her work in progress. There are “before and after” pics of a cake first photographed, then styled differently, then with more bits and bobs added, then edited on the computer to fix white balance or contrast or further saturate colours. It shows the same photograph with different depths of fields, showing how you can make an image with that coveted blurry background, or have everything in focus. My initial idea for this post was to do some before and afters – but dammit, the befores were just SO ugly I couldn’t bear to stink up my precious blog with the pics! Haha. Thank goodness the light changed in my kitchen, creating some interesting shadows, and that I added some pretty edible flowers and berries to my cake. Photographing BROWN ON BROWN is very difficult to make appealing, hehe.

banana bundt cake recipe

Linda Lomelino My Sweet Kitchen book

Linda’s book got me thinking about my own photography and styling idiosyncrasies – I have tried and tried to expand out of my “white minimal” background and “lots of white space” vibes but IT IS HARD! Ha. I need more practice in getting outta my photography comfort zone. Anyhow… this banana bundt number is simple and good. Perfect dunked in coffee or alongside a milky tea, and taken to the next level by that bourbon caramel sauce and a scoop of vanilla ice cream. I put little slices of the cake in Teddy’s bento box school lunch for the week and he came home with his sandwich half eaten but the cake all gobbled up.

banana bundt cake recipe

Banana Bundt Cake With Bourbon Caramel Sauce

12-16 slices

For The Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 very ripe medium bananas

For The Bourbon Caramel Sauce

  • 2/3 cup light Muscavado sugar (I used light brown sugar) firmly packed
  • 4 tablespoons salted butter
  • 1/4 cup plus 2 tablespoons whipping cream
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon

Make The Cake

  1. Preheat the oven to 350 degrees. Butter and flour a large Bundt cake pan that holds about 2 1/2 quarts.
  2. Mix the flour, baking soda and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition.
  4. Sift the dry ingredients over the butter mixture and add the sour cream. Mash the bananas and add them. Stir until the batter is smooth and holds it shape. Pour the batter into the prepared pan.
  5. Use a spoon or offset spatula to level the top of the batter, and tap the bottom of the pan against the tabletop to eliminate any air bubbles. Bake in the lower part of the oven for 40 minutes, checking for doneness, and continue baking until a toothpick inserted into the centre comes out with moist crumbs.
  6. Let the cake cool slightly in the pan, then turn out on a wire rack to cool completely. Wrap the cooled cake in plastic wrap and leave out overnight to develop the flavours.

Make The Caramel

  1. Heat the sugar and butter in a saucepan over medium-high to high heat, stirring occasionally, until everything has melted.
  2. Add the cream and bring the mixture to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the salt and bourbon.
  3. Drizzle some of the sauce over the cake and serve the rest on the side while the sauce is still warm.
  4. Add decorative edible flowers and berries for colour, if desired.
  5. Add a scoop of vanilla ice cream to serve, to take it over the top!

banana bundt cake recipe

Recipe from My Sweet Kitchen by Linda Lomelino! Happy baking! xo Lyndsay 

Strawberry Sheet Cake

Strawberry Sheet Cake Rosette Piping




INTRODUCING, COCO CAKE LAND SALMON MOUSSE!! Jk, jk – this is not salmon mousse. In fact, it is a light and fluffy pink tinged strawberry sheet cake piped rather OCD-like in strawberry swiss meringue buttercream. The cake base recipe is from A Cozy Kitchen, except I didn’t roast my strawberries, I just puréed them – but be like her and don’t be so lazy like me!! Can we expound on the delightfulness of a sheet cake? Holy sheet, you just pour the batter in to one pan and set it and forget it. Dump cake 2017, but not really. I like how the rosettes fancified up the sheet cake too.

Strawberry Sheet Cake Rosette Piping

I tried several piping method before settling in on classique rosettes – I attempted a cute fan pattern, but the fan pattern looked like … yeah, salmon mousse. Happy Birthday, Amber and Ashley!! xo Lyndsay 

Macerated Strawberry Pavlova

Strawberry Pavlova Coco Cake Land

Summah, babies!! Sorry, I’ve been listening nonstop to Two Dope Queens and it has been affecting my casual times Canadian vernacular. Listening to a current podcast is very 2017 of me which I am somewhat proud. Starting Breaking Bad Season 1 Episode 1 is very 2008 of me, which I am also proud, because millions of people have said to me “WHAT??! You’ve never seen BREAK-ING-BAD??” like I’m a Chinese tree dwarf with no cable (spoiler alert: I don’t have cable.) I know the reason why I never watched it before: SHIT IS INTENSE!! I had nightmares and woke up in the middle of the night mind-spiralling about the moral and ethical dilemmas in the show. K, the acting is REMARKABLE. I’ve watched three episodes so far, hehe. Ten years lattttterrrrrr! Back to baking now: strawberry pavlova! Doesn’t the word macerated just feel so medieval, so macabre, so masochistic?? No need to be so dramatic, guys. It’s simply fresh straw-babies (HELP) covered in sugar and a gentle squeeze of lemon left to sit until it becomes this juicy syrupy topping. Ice cream, pavlova, whatever you need, maceration will be there.

Strawberry Pavlova Coco Cake Land

This is the perfect summer dessert because: LAZY EASY CRUNCHY CRISPY CHEWY SWEET CREAMY FRUITY TANGY fuggedabout it plonk it down slice in and serve seconds, should there be any left. To be honest, I could eat an entire pavlova like I was emotionally eating Hawaiian pizza.

Macerated Strawberry Pavlova

12 messy slices

For The Macerated Strawberries

  • 1 pint of fresh strawberries, sliced
  • 2 tablespoons granulated white sugar
  • 1 tablespoon lemon juice
  • pinch of salt

For The Meringue

  • 5 large egg whites, at room temperature
  • pinch of salt
  • 3/4 cup granulated white sugar
  • 1/2 teaspoon pure vanilla extract

For The Whipped Cream

  • 1 cup whipping cream
  • 1 tablespoon granulated white sugar
  • 1/4 teaspoon pure vanilla extract

Prepare Additional Ingredients

  • If using, pit some fresh, sweet cherries, rinse some blueberries or blackberries, pluck a few organic edible petals.

Macerate The Berries!

  1. In a medium bowl, stir together the sliced strawberries, sugar, lemon juice and pinch of salt to cover the berries. Let stand at room temperature until syrupy and juicy.

Make The Meringue

  1. Preheat the oven to 250 degrees.
  2. Cover a large baking sheet with a piece of parchment paper.
  3. In the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and pinch of salt in and beat on high speed until firm.
  4. With the mixer on high speed, slowly add the granulated sugar until glossy stiff peaks form, about 2 minutes.
  5. Remove the bowl from the stand mixer and gently fold in the vanilla.
  6. Using a spatula, carefully dollop the meringue mixture onto the parchment paper, spreading it with an offset spatula into a semblance of a disc, about a 9 inch pillowy round.
  7. Bake the meringue in the oven for 11/2 hours, then turn off the oven and leave the meringue inside the oven to dry out further and cool completely in the oven, about an hour or two.

Make The Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it begins to thicken.
  2. Sprinkle the sugar in, then add the vanilla and continue to whip until stiff creamy peaks form.

Assemble The Pavlova

  1. Carefully remove the baked and cooled meringue from the parchment paper and place on serving plate or cake board.
  2. Generously dollop billowy whipped cream on top, spreading the whipped cream to the edges of the meringue.
  3. Spoon the macerated strawberries on top, adding any other fresh fruit you might like.
  4. Finish with a few edible flowers or mint leaves, or leave as is!

Strawberry Pavlova Coco Cake Land

Happy summer-ing, babies! (sorry) xo Lyndsay 

Chocolate Caramel Mac Nut Tart

chocolate caramel mac nut tart

chocolate caramel mac nut tart

slices of mac nut tart

Back in March 2017, my entire family took a very special trip to Maui – my mom, my dad, my sisters, husbands and all of our kids, a trip a few years in the making, as my dear dad hasn’t been able to travel due to health issues and had finally gotten the okay from his docs that he could take a trip! We went to his most beloved place, the beautiful islands of Hawaii. Someone recently said to me that “Hawaii is the theme of your family” and that’s pretty much true – whether it was my dad’s Hawaiian themed 70th birthday party, or my own wintry vintage Hawaiian themed wedding on a snowy day in January – and, just this past Father’s Day, Hawaii themed!! Because why not.

Hawaiian Themed Father's Day spread

I made my sweet friend Alana’s chocolate caramel mac nut pie recipe, fried up some Spam musubi and coconut shrimp – I got too tired to fry up chicken so I ordered delivery! As soon as I read Alana’s recipe I knew I wanted to make it for a special occasion such as this!

Palm tree Maui

Palm tree dangling in the warm tropical breeze of Maui.

Maui sunset

Maui Sunset!

Shave ice Maui

Wildcard shave ice combo: POG, grape and Melona, with vanilla ice cream on the bottom!

Maui sunset

More sunset!

Pineapple Maui

Pineapple party!

Leoda's Kitchen and Pie Shop

(The inspiration for wanting to make a chocolate mac nut pie – Leoda’s pies in Maui! So so delicious and totally worth a trip there)! Here is Alana’s definitive Maui guide which will help you plan your next vacation! PLUS: of course, Alana of Fix Feast Flair’s chocolate caramel macadamia nut tart recipe! The only thing I added was a dusting of Maldon salt for a sweet and salty textured addition, and I made regular whipped cream instead of mascarpone – but I loved the tangy creme fraiche flavour in both the caramel and the ganache! So good! Thanks so much Alana for the recipe! Sigh. Dreaming of Hawaii once again… xo Lyndsay 

Mocha Dacquoise Cake

mocha dacquoise cake recipe

mocha dacquoise cake recipe

I’ve been arm-pit deep in the final weeks of crunch-time book production, my friends. I’ve been reshooting lots of cakes and coming up with news ideas on the fly and just slam-jamming it all at my wonderful editor and just hoping I’m on track. That squeal of ridiculous excitement when I nail an idea in my head butts up against crippling self-doubt – all wrapped up in a future-book with a publishing date of August 2018, more than a year from now – but I know it will creep up on me, and knowing what my life has been like in the last decade, I wonder what this year has in store for me. On the opposite end of cake book madness, I’ve been deep into savoury-ish cooking these days – some of which I’ve been documenting on my *new* Instagram account, Snackblaster! I can’t tell if I’m going to start a new food blog dedicated to snacks and weekday meals. In the meantime: I went “early-1990s-is-cool” with this mocha dacquoise cake I made for my dear sister’s birthday!

mocha dacquoise close-up

The crispy chew of the chocolate meringue, with rich chocolate ganache and the melty creamy goodness of coffee swiss meringue buttercream, and the juicy acidic tang of raspberries makes this mocha dacquoise A-OK, light yet rich. I love the intense flavour of freeze dried strawberries and couldn’t resist a light sprinkle of them for both colour and texture too.

Mocha Dacquoise Cake

12-16 slices

For The Chocolate Meringue

Meringue recipe adapted from Martha Stewart
  • 1 cup icing sugar
  • 1/3 cup high quality Dutch process cocoa powder
  • 6 large egg whites
  • 3/4 cup granulated white sugar

For The Ganache

  • 1 cup heavy cream
  • 8 ounces good quality semi sweet or dark chocolate, chopped

For The Coffee Swiss Meringue Buttercream

  • 1 cup of egg whites (about 7 to 8 large eggs)
  • 2¼ cups of granulated white sugar
  • 2½ cups unsalted butter, room temperature
  • 1 tablespoon pure coffee extract

For The Decoration

  • Cocoa powder for dusting
  • Freeze dried strawberries
  • Fresh rasbperries
  • Organic edible flower petals

Make The Meringue

  1. Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper – using a marker, trace two 9 inch circles on the underside of each paper. In a large bowl, sift together confectioners’ sugar and cocoa powder; set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, about 5 minutes. Gently sift in the confectioners’ sugar and cocoa mixture in three additions, carefully folding after each addition until mostly incorporated – mixture may deflate a little but don’t panic! :)
  3. Transfer meringue to a large pastry bag fitted with a large open circle tip. Starting just within the marked circles, pipe meringue in a large swirl/coil, starting from the outside circle and ending in the middle. Bake for 2 hours. Once 2 hours are up, turn off the oven and allow the meringues to dry out completely – I had them in there for another 4 hours.

Make The Ganache

  1. In a heavy bottomed sauce pan, heat the cream on medium heat until it has almost reached a low boil and steam is rising. Remove from heat.
  2. Add the chocolate, ensuring the chocolate is covered with the cream, and let it sit untouched for ten minutes.
  3. After ten minutes, gently whisk together into a thick, glossy chocolate ganache.
  4. Allow to cool until thickened enough to be spreadable, about 1 hour, or power-chill it in freezer for 30 minutes to quicken the process, being careful not to freeze it!

Make The Buttercream

  1. Ensure the metal bowl of your stand mixer is completely clean, dry, and free of grease. A quick wipe out with a halved lemon, then rinsed and dried, will be sufficient.
  2. In the bowl of the stand mixer fitted with the whisk attachment, place the egg whites and the sugar and mix on low to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place on the stovetop on medium-high heat. Place the mixer bowl on top of the saucepan to make a double boiler situation, ensuring the mixer bowl doesn’t touch the water.
  3. Heat the egg and sugar mixture until it reaches 160°F on a thermometer, or is hot to the touch, whisking occasionally—this usually takes me about 5 to 7 minutes.
  4. Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat for 8 to 10 minutes until you’ve created medium-stiff peaks and it’s a billowy sticky cloudy meringue. Whipping the meringue will also help cool down the bowl; make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot, but more neutral/warm.
  5. Swap out the whisk for the paddle attachment. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated—it will look like a thick soup at this point. Add the coffee extract, then bring the speed up to medium-high and beat until a fluffy silky magical buttercream has formed, about 2-3 minutes.

Put It All Together

  1. Remove the dried meringue discs from the parchment paper and set the first disc on a cake board or serving platter.
  2. Using an offset spatula, spread the meringue disc with one half of the cooled and thickened ganache mixture.
  3. Frost the top of the ganache with a generous amount of the coffee buttercream.
  4. Carefully place the second meringue disc on top of the coffee buttercream, pressing in gently to adhere.
  5. Spread the second half of the ganache on top of the disc.
  6. Fill a piping bag fitted with a large multi-pronged French open star tip with the coffee buttercream and pipe drop generous drop stars on top of the ganache.
  7. Decorate with fresh raspberries, a light dusting of cocoa powder, crushed pieces of freeze dried strawberries or raspberries and torn edible flower petals!
  8. Cake will last a few days in the refrigerator, if it lasts that long – I think it tastes delicious cold from the fridge, the meringue remained both crispy and chewy. You can make it ahead, just reserve the decorations and add right before serving.

mocha dacquoise cake recipe

mocha dacquoise cake recipe

Strawberry Swiss Meringue Buttercream Two Ways

pink strawberry buttercream recipe

strawberry meringue cupcakes by coco cake land

It’s kinda the right time for strawberry swiss meringue buttercream, guys. This strawberry buttercream gets a power-blast of deep juicy strawberry flavour from a double whammy mix of strawberry puree AND freeze dried strawberry powder, the use of which was inspired by Yossy’s beautiful raspberry cake. Side warning: freeze dried strawberries are a little bit like crispy crack cocaine, they make your morning cereal WAY special.

strawberry buttercream recipe

With strawberry season around thy little corner in mind, here is a very delicious strawberry swiss meringue buttercream recipe for you – ready to be piped in soft pink ice cream clouds on top of your favourite cupcake base, or slathered on a layer cake decorated with fresh berries, edible flowers and mint leaves.

strawberry swiss meringue buttercream recipe

party time berry cake

half eaten strawberry cupcake

fork of buttercream

strawberry swiss meringue cupcake

summer berry pink party cake

Strawberry Swiss Meringue Buttercream

6 cups

For The Buttercream

  • 1 cup of egg whites (about 7-8 large eggs)
  • 2 1/4 cups granulated white sugar
  • 2 1/4 cups unsalted butter, room temperature
  • 1 cup strawberry puree
  • 1 ounce (2 tablespoons) freeze dried strawberry powder

Make The Strawberry Purée

  1. Wash and hull 1 pint of fresh strawberries.
  2. Puree strawberries with 1/8 cup sugar and a pinch of salt until smooth.

Make The Strawberry Powder

  1. Using a kitchen scale, measure out one ounce of freeze dried strawberries to make two tablespoons worth of powder (or, use approximately 1 cup freeze dried strawberries.)
  2. Process in a food processor until finely powdered. Let the strawberry dust settle for a minute before opening the food processor up.

Make The Swiss Meringue Buttercream

  1. In the metal bowl of a stand mixer, whisk to combine the egg whites and sugar.
  2. Set the bowl resting on top of a small saucepan filled half way with water on high heat; do not let the metal bowl touch the water.
  3. Allow the egg white and sugar mixture to heat up to 160 degrees Fahrenheit (70 degrees Celsius), stirring mixture occasionally with whisk.
  4. Carefully remove metal bowl and place onto the stand mixer fitted with the whisk attachment.
  5. Whip the mixture on high speed for 8-10 minutes until glossy, fluffy stiff peaks appear and bowl is cool to the touch.
  6. Swap out the whip attachment for the paddle attachment. With the mixer on medium, begin adding pieces of room temperature butter to the mix, a few at a time. I just hold the 1 pound block of butter and slice cubes off it off into the meringue.
  7. Once the butter is incorporated, increase the speed to medium-high until a thick, creamy buttercream has formed.
  8. Turn the mixer down to medium-low and slowly add the strawberry puree, then the strawberry powder.
  9. Beat on medium-high again to incorporate. Buttercream can be stored for up to 1 week in the fridge; bring to room temperature and gently re-beat before using.

strawberry swiss meringue buttercream recipe

summer berry pink party cake

In other cakey news: 

I love how Molly goes ovaries-out when she conducts her recipe testing. Carrot cake gets the Yeh treatment!

The prettiest colour palette on these ADORABLE piped flower cookie cakes by Alana!

The sprinkles-as-chic-short-hair-cut is the cutest/coolest… by Kat, of course!!

THIS MOCHI ICE CREAM vid via Tasty Japan. I copied down all the ingredients and can’t wait to try it!

Bye for now, buddies! xo Lyndsay 

Banana Coconut Cream Pie With Salted Caramel

cream pie heaven

dreamy coconut cream pie

Banana coconut cream pie might very well be the food of the angels. (The banana angels?) Can you picture it? So much dreaminess, like angels swan diving into tropical whipped cream coconut clouds. Throw a little drizzle o’ salted caramel on there and everything feels alright in the world for a quick cream-pie minute.

banana coconut cream pie recipe


banana coconut cream pie with salted caramel

I kinda love how caramel sputters and spurts in a crazy almost-boiling-over madness. I feel like a weird-scientist when I’m making it. 

slice of pie

I made this with a classic pate brisee crust but you could switch it out to the ever-easy graham cracker crust and you’d be just fine, if you’re feeling anti-pie-dough. I also love the added texture of a graham cracker crust in a cream pie. Or, go grocery-store-frozen-pie-shell – there’s no judgement when the hankering for cream pie is nigh! I wanted to add toasted coconut curls to this but the grocery store was out – another nice addition for a little textured crunch! Just add the toasted coconut right before serving so it stays crunchy.

banana coconut cream pie with salted caramel

Banana Coconut Cream Pie With Salted Caramel

12 slices

For The Pie Crust

Recipe adapted from Martha Stewart's Baking Handbook - makes enough for two single crust pies - divide dough in half, wrap tightly in plastic and store in freezer for up to 1 month, thaw before using. 
  • 21/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons granulated white sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 1/4 cup ice water, plus more if needed

For The Filling

Recipe adapted from Martha Stewart's Baking Handbook
  • 4 large egg yolks
  • 1 1/2 cups canned unsweetened coconut milk
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2/3 cup granulated sugar
  • 5 tablespoons of cornstarch
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten, for egg wash
  • 2 medium bananas, firm and just ripe (not speckled/mushy!)

For The Whipped Cream

  • 1 cup heavy cream
  • 5 teaspoons granulated sugar
  • 1 teaspoon pure vanilla extract

For The Salted Caramel

Recipe adapted from Layered by Tessa Huff of Style Sweet Ca

  • 3/4 cup granulated white sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract

Make The Crust

  1. In the bowl of a food processor, combine flour and salt, pulsing for a few seconds to combine.
  2. Add the cold butter, and pulse until mixture comes together enough to still have large pieces of butter – a few seconds.
  3. With the machine running, slowly add the ice water through the feed tube in a steady stream, until dough barely holds together. Pieces of butter should still be visible and dough might seem a bit crumbly, but do not add too much water – 15-20 seconds.
  4. If dough doesn’t hold together and is too crumbly, add an extra tablespoon of cold water and pulse for a few seconds.
  5. Tear off a large, long piece of plastic wrap and place on your work surface.
  6. Carefully place half of the dough onto the plastic wrap, forming it loosely and lightly into a flattened disk of dough. Wrap in plastic wrap.
  7. Do the same with the second half of dough, and refrigerate for a minimum of 1 hour or overnight.
  8. Remove the dough disk from the fridge; on a lightly floured work surface, roll out the dough to a 12 inch round, a bit less than 1/4 inch thick.
  9. Place dough into a 9 inch pie plate, pressing gently. Trim off overhang, and crimp pie dough edge with a fork (or a classier pattern!)
  10. Prick the dough all over with a fork, and brush with beaten egg, if using.
  11. Preheat oven to 375 degrees.
  12. Freeze pie shell until firm, about 20 minutes.
  13. Line chilled pie shell with parchment paper and blind-bake using pie weights, rice or dried beans.
  14. Bake pie shell for about 15-20 minutes, then remove the pie weights, reduce oven temperature to 325 degrees and bake for another 15-20 minutes until golden.
  15. Remove from oven and let cool completely before filling.

Make The Filling

  1. In a medium bowl, gently whisk the egg yolks and set aside.
  2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch and salt. Bring to a friendly simmer (do not boil) and cook, whisking intermittently, 3-4 minutes.
  3. Whisk a quarter of the hot milk mixture into the egg yolks.
  4. Add the remaining hot milk mixture, whisking constantly to avoid any “cooked egg yolk situation.”
  5. Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until a custard forms. It will thicken quite a bit and there will be bubbles – about 2-3 minutes.
  6. Transfer filling to a clean medium bowl.
  7. Cover with plastic wrap, pressing the plastic against the filling to avoid a “skin” forming (gross but true.)
  8. Power-chill the mixture in the freezer for 30-45 minutes until cooled.
  9. Slice two just-ripe bananas and layer them in the bottom of the pie shell – the bananas also help the crust stay crisp, acting as a barrier between the pudding and the shell.
  10. Once the pudding is cooled, pour the mixture on top of the banana slices.

You may have some leftover but it makes a perfect pudding snack for your next snack attack.

Make The Whipped Cream

  1. Place the metal bowl and whisk attachment of a stand mixer in the freezer for 10 minutes to chill.
  2. Attach metal bowl to base and attach whisk.
  3. Place heavy cream, sugar and vanilla in the bowl of the stand mixer and whisk until soft peaks form.
  4. Dollop on top of the coconut filling and use an offset spatula to spread whipped cream to the edges. Or, use a piping bag fitted with a large open star tip to pipe happy little whipped cream stars all over the pie.
  5. Refrigerate, uncovered, for at least 1 hour before serving.


Make The Salted Caramel

  1. Place the sugar and 2 tablespoons of water in a heavy-bottomed medium saucepan, stirring to combine.
  2. Heat over high heat, swirling the pan, until the sugar turns a medium golden amber colour – 8-10 minutes.
  3. You don’t want it to get too dark as it takes on a burnt flavour (which many people like!) so remove from heat once you’ve gotten to medium golden amber.
  4. Very slowly, add the cream in a slow stream, whisking at the same time – be careful as the mixture will bubble up, but soon calm down.
  5. Add the butter, salt and vanilla, stirring to combine.
  6. The caramel will thicken as it cools – you can speed the thickening process by refrigerating it or power-chilling it in the freezer for 30 minutes.
  7. Once it’s completely cool, have it on standby to drizzle over slices of pie as it’s being cut. Yeah boyeeee.

slice of cream pie -

banana coconut cream pie recipe

slice of cream pie -

Creamy coconut pudding atop sliced bananas, with pools of salted caramel nestled in vanilla whipped cream – DREAMSVILLE!!

Also, delicious things happening on the internet: 

Loving this sneaky way of making ultra-flaky buttery biscuits!

This rose rose cake by Molly – like a ROSE HOT DISH! So cute.

This late night Welsh Rarebit – Steph is so good at coming up with her cravings on the fly.

Meyer lemon and raspberry cake!

Michelle’s dinosaur fossil cookies – clever and fun!

banana coconut cream pie with salted caramel

Happy cream pie-ing!! xo Lyndsay