Cocoa and coconut cake

Serves 6

Ingredients
- 65g flour
- 35g shredded dried coconut, plus 2tsp for decoration
- 20g cocoa powder
- 100g (brown) sugar
- 2 eggs
- 30g butter, melted
- 65g milk
- 1tbsp vanilla extract
- 1tsp baking powder

Directions
In a bowl beat the eggs with the sugar. Add the milk and butter, and then all the dry ingredients. Pour into a buttered cake tin and bake at 150C for about 40 minutes. Let it cool, remove from the tin and decorate with additional dried coconut.

Coconut and honey cake

Serves 4-6

Ingredients
For the cake:
- 1 egg
- ½ tbsp vanilla extract
- ½ cup sugar
- ½ cup flour
- pinch of salt
- ¼ cup milk
- 1 ½ tbsp butter

For the topping:
- ½ cup dried shredded coconut
- 1 tbsp butter
- 1 ½ tbsp honey
- 1 tbsp sugar
- ¼ cup of milk

Directions
In a bowl, beat the egg, sugar and vanilla extract. Add the flour and salt. Melt the butter and milk till they start to boil and add to the mix. Pour into a baking tin and cook at 180C for about 30 minutes.
While the cake is cooking, mix all the ingredients for the topping in a saucepan till it starts simmering.
Once the cake is cooked, take it out of the over, pour the topping over it and place in the oven on grill settings till the coconut is brown (about 5 minutes).

Nectarine tart

Serves 8-10

M shaped for Mathilde's birthday

Ingredients
- 100g butter
- 250g flour
- 200g sugar
- 1 egg
- 3 spoonfuls marmelade
- 3 nectarines

Directions
Mix the melted butter, flour, sugar and egg with your hands to form a ball. Flatten it with a rolling pin and cut it into any shape you like. Spread a thin layer of marmelade on top. Cut the peaches into thin slices and place the slices over the pastry slightly overlapping and covering it entirely.
Bake at 180C for 40minutes.

Pineapple upside down cake

Serves 3

Ingredients
For the topping:
- 25g softened butter
- 25g sugar
- 4 canned pineapple rings
For the cake:
- 40g sugar
- 50g flour
- 30g softened butter
- 1 tbsp baking powder
- 1 egg
- 2 tbsp juice from the canned pineapple

Directions
For the topping: mix the butter and sugar till obtaining a smooth cream. Spread on the bottom of a cake tin and 2cm on the sides. Place the pineapple rings on the bottom of the cake tin. Break one ring into pieces to cover all of the bottom of the tin.
For the cake: Mix all the ingredients and pour in the tin.
Bake for 40 minutes at 175C. Let the cake cool for 15 minutes and then turn upside down to serve.