Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.


Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.


Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.



Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!


Lemon, Coconut Sweet Bread


  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil


Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)


Butterscotch Coconut Cookies


Are you sick of cookies yet?! Hah, as if there’s such a thing as being sick of cookies … ppaaalleeeaassse! I do think this year, I’m on an all time record of the amount of cookies that have come out of my kitchen .. what can I say, I’m trying to get into santa’s goodbooks and a little extra snacks on Christmas eve can’t hurt … also, all the snacking that happens – Christmas-ing and holiday partying is hard work … aka sitting around in comfy socks, sipping on hot toddys!!

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In other anxiety-inducing news, have you finished your Christmas shopping?!?! Have you started?!?! I can officially answer no and no to the above. HELP ME … Why do the malls turn into hunger games around this time of year … can’t we all just be nice and STOP bumping into me – it’s NOT cool … and Santa is watching, so is the creepy elf on the shelf … p.s I’m SO doing that when I have kids … anything to help them with getting a therapist when they’re older.  Isn’t that what the holiday season is all about … *creepy smiley emoticon


These little nuggets of joy are crispy, and boozy, and sweet!! They’re a mix of a macaroon and a rum ball … kind of.

Butterscotch Coconut Cookies


½ cup coconut oil

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tablespoon malibu rum

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon sea salt

1/4 teaspoon cinnamon powder

1/2 cup butterscotch chips

1 1/4 cup shredded sweetened coconut



Preheat oven to 325º F.

Cream coconut oil and sugars. Add egg, and rum. Set aside.

Whisk together the flour, baking powder, sea salt and cinnamon. Add to coconut oil mixture. Stir in butterscotch chips and shredded coconut.

Spoon onto a prepared cookie sheet. Bake 15 minutes.



Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.




Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.



Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)


1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar


Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)


Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.


Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?

Brown Butter Oatmeal Cherry Winks


Some where, behind mountains of flour and bars of butter — I’m doing my happy dance.

Christmas I’m ready for you … tree lighting … caroling … ice skating .. Sipping hot chocolate … sneaking around to find the perfect gift – – BRING IT, Christmas this lady is ready to rock around the Christmas tree.

Excited? – Why yes, yes I am.

And to celebrate the first of this dandy month, I have cookies for you. I have to look out for the fat guy, I mean with all this talk about healthy lifestyles, exercising, counting calories – carbs – no carbs – carbs … what’s man gotta do to get a good cookie.

Well St. Nick, I’ve got your back buddy!!

I browned butta for you – – I added a dash of coconut and there’s a pretty little cherry on top. I get it, you’ll have a long night and you need all the sugar energy you can get.


Brown Butter Oatmeal Cherry Winks

1 Cup Butter

½ Cup Brown Sugar

¼ cup granulated sugar

1 tbsp. coconut extract

1 ½ cup Flour

¾ cup Rolled oats

1 cup shredded coconut

1 Tsp. Baking Soda

1 Tsp. Sea salt

1 Tsp. Cinnamon

24 Red Maraschino Cherries


Preheat oven to 350 oc. Prepare a 24 cup mini muffin pan.

Over medium heat, melt butter until browned. Allow to continue simmering until all of the crackling stops (at this point, you’re just left with concentrated buttery goodness). Remove from heat and allow to cool as you prepare your other ingredients.

In a large bowl combine flour, oats, coconut, baking soda, sea salt and cinnamon.

To your browned butter, add the granulated sugar, brown sugar and coconut extract.

Combine your wet and dry ingredients.


Form using an ice cream scoop (or a cookie scoop) 24 individual rounds. Placing each round in a muffin cup. Making a slight indentation with your thumb, place a single cherry.

Bake for 12 minutes.

Life is just a bowl of cherries
So live and laugh, aha!
Laugh and love
Live and laugh,
Laugh and love,
Live and laugh at it all! – Fosse

Have a delicious weekend darlings, I hope you’re doing some extra special to kick off the first day in the holiday season.


Coconut Cream Dream Brownies

Due to popular demand (aka the 5 people who voted for them) I have brownies for you.

Special brownies.

Except not special like “special”…just special like amazingly-delicious- lick your lips and bowl clean – kind of special.







Get in ma tuuummmaaayyy.

I realize that jumble of words above does not resemble a sentence in any way – – but these little delights may very well leave you speechless. So, I won’t say much. The less I talk, the faster you can face-plant into these.

And if you do, you’ll probably thank me with your messy face. I won’t judge you.

I get it – – I really do.

 Coconut Cream Dream Brownies

1 Package Brownie Mix ( even bakers can use a little help 😉 )

1/4 Cup Coconut Milk

1/4 Cup Extra Virgin Olive Oil

1 Egg

1/2 Tbsp Coconut Extract

12 Coconut Cream Filled Cookies

1/4 Unsweetened Grated Coconut


Preheat oven to 350 oc and prepare baking dish.

In a large bowl mix together brownie mix,  coconut milk, oil , egg and coconut extract.

Pour half of your brownie mixture into prepared baking dish. Lay an even layer of Coconut Cream Cookies.

Cover with other half of brownie mix. Top with grated coconut.

Bake 35 Minutes.  

Go ahead, you know the drill – – dream a little dream and stay sweet my dears.


Dark Chocolate Coconut Crumb Carrot Coffee Cake

Why is coffee cake, called coffee cake if there’s no coffee in it?

Is there supposed to be coffee in it?

Is it because the rich buttery topping compliments a dark slightly bitter piping hot cup of coffee oh so well?

Or is it to legitimize the idea of having a buttery, dense cake for breakfast?


– to be frank, any of the above works for me. Especially the last one 😀

If it were up to me, there would be 5 essential food groups that ought be part of every meal :

Fruits & Veggies

Meat and Protein

Milk & Dairy

Grains & Fiber


(I just said ought — you know I mean official business when …) 

I should seriously rule the world one today … things would be so much happier if everyone was always eating cake. We would probably have to employ more doctors, and gym trainers but mehh … I’d be helping the economy.

Win/win – – ohhhyeeaaahh.


Dark Chocolate Coconut Crumb Carrot Coffee Cake


2 ½ cups Flour

1 Tsp. Baking Soda

¾ Tsp. Baking Powder

½ Tsp. Sea Salt

1 Tsp. Ground Ginger

1 Tsp. Fresh Nutmeg

½ Tbsp. Ground Cinnamon

¾ Cups Butter (at room temperature)

1 Cup Sugar

2 Large Eggs

1 1/3 Cups Sour Cream

1 Tsp. Vanilla

1 ½ cups Shredded carrots (approximately 2 medium-sized carrots)

1 Cup Dark Chocolate Chunks

Coconut Crumb

1 Cup Brown Sugar

½ Cup Granulated Sugar

1 ½ Tbsp. Ground Cinnamon

½ Tsp. Sea Salt

1 Cup Melted Butter

2 Cups Coconut Granola

½ Cup Flour


First prepare your favourite cake pan & preheat the oven to 350 oc.


Sift together; flour, baking soda, baking powder, sea salt, ground ginger, nutmeg and cinnamon. Set aside.

In a large-sized bowl, cream together you butter and sugar. Once combined, add your eggs one at a time until well combined.

Next, add the sour cream and then the vanilla.

Incorporate a third of your dry mixture into the wet. Mix well. Continue by adding another third of the dry ingredients – again mix well. And then the last bit.

Now for the fun part. Add your grated carrots and the dark chocolate.

Fill your prepared baking pan and allow to chillax while you prepare the buttery crumble topping.


In a medium bowl add together the sugar, cinnamon, salt, granola and flour.

Add the melted butter.

Toss with a fork to create large clumps.

Lightly crumble your coconut crumble over your cake (say that 5 times fast 😀 ).

Bake for 1 hour, or until your cake passes the toothpick test.

Technically, you should be eating this cake for breakfast with all the nutrients people say the ingredients have;

Dark Chocolate: can lower your blood pressure, lower cholesterol, aphrodisiac  – – health food

Coconut: increases energy, strengthens your hair, speeds up your metabolism, good source of magnesium — health food

Carrots: Strengthens your vision ( Mama LTSL use to tell me this when I was little) — beta-carotene – – health food

Granola: oats, honey – – good fibres … – – health food

… Just making the world better with one sweet treat at a time 😀

Stay cute, my loves


Pina Colada Banana Bread

Summmaaa summma summmaa timmmmee!!

It’s coming!!

Bring on the bright sunshine, beach trips, late night bar-be-ques and endless ice cream .

Commeeeonnn down … hot sticky sweaty feeling, frizzy hair, heat worthy standing in the freezer and getting so cranky that you want to just be left alone.

Summer. I’m. Ready.For.You.

Speaking of summer – – I’d like to do my civic duty of the day and make a public announcement.

*Ahem ahem*

Dear Ladies and Aliens,

If you’re going to wear flip-flops or sandals of any sort (yepp, even your cute sling backs) PLEASE FOR THE LOVE OF CUPCAKES AND ALL THAT IS SWEET

– – get your pedicure on!!

I’m not talking fancy pants pink sparkles (although, it would be cute 🙂 ) – – it doesn’t have to be over the top, just keep your little tootsies neat and tidy.

There’s little that’s more gross that yucky-smelly looking toes.

… and now, I’ll proceed to discuss an oh-so-yummy bread with you  ( … sorry for grossing you out before)

The good news is, you can bring summer to your tummy without having to deal with grimy toes, frizzy hair and sweating buckets ( I’m really not helping on the grossing out front) – – let’s get back to the goods.


Pina Colda Banana Bread

3 Medium Bananas ( preferably on the verge of going bad)

1/4 Cup Vegetable Oil

1/2 Cup Sugar

1 Tsp Coconut Extract

1 Tsp Rum

2 Cups Flour

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Sea Salt

1 1/2 Cups Diced Pineapple

1/2 Cup + 3 Tbsp Grated Unsweetened  Coconut  ( separated)


Preheat oven to 350 oc. Prepare a 9 inch square cake pan ( you can also use a loaf pan, whatever tickles your fancy )

In a plate – smushify your bananas

Banana Murder 😦

Pour mashed bananas into a bowl. Add oil. Then the sugar. Now the Coconut Extract

and last – – a splash of rum 😀 Mix until well combined.

In a separate bowl – sift together all of the dry ingredients.

Flour – Baking Soda – Cinnamon and Sea Salt

Then, combine your wet ingredients with your dry. The dough will be very sticky – not to worry 🙂

Add the diced pineapple and 1/2 cup of shredded coconut. Miiiiiiixx.

Fill your prepared pan and sprinkle with remaining shredded coconut. Bake for 45 minutes, or until the bread passes the toothpick test.

So kiddos stay inside with the cool AC blasted, slather on some butter on this baby and bring summaaa to your tummy

Stay Sweet