A Tala Made Coconut Cake

Dear Tala Friends,

Autumn has finally arrived, and it is the perfect time of year to bake a hearty coconut cake, with a moist sponge that you can decorate with fun two toned colour icing and pretty shapes. We have lots of exciting new products to help you on your way, to bring this enjoyable recipe to life.


Ms Taylor

The Recipe

Coconut Cake
To serve 8 people

Cake Mixture:
225g self-raising flour
115g butter at room temperature
155g Demerara sugar
100g desiccated coconut
2 eggs beaten lightly
4 tbsp milk
A pinch of salt
Butter for greasing the pan

Butter Icing:
120g butter at room temperature
150g icing sugar
Drop of vanilla essence
Milk if needed to soften
Food colourings of your choice
Cocoa powder or coloured icing sugar to decorate

1. Grease a 900g or 2lb baking pan and preheat the oven to 160 degrees C/gas mark 3
2. Sift the flour in a mixing bowl and stir in the butter until the mixture resembles breadcrumbs, then add in sugar, salt, coconut, eggs and milk. Use the Tala mini measure here for smaller measurements for time saving and accuracy, with options for teaspoons, millilitres, tablespoons and ounces
3. Pour the mixture into the pan and bake for 60 minutes, then remove and turn out onto a wire cooling rack
4. Beat the butter for the icing until it reaches a creamy texture, and then add in sifted icing sugar. Add in a few drops of vanilla essence and if needed, add 1 tsp of milk at a time to soften further with the Tala mini measure. Then separate the icing into two parts, and add your chosen food colouring to each batch
5. Once the cake has cooled, for easier icing, place the cake onto an icing turntable. Using the Tala dual icing nozzle set, have fun decorating the top and sides of your cake with a choice of 10 split nozzles for unique patterns with two tone colour results
6. If you would like to stencil some designs onto the top of your cake, spread a section of icing flat onto the cake top using a palette knife, then using the cocoa powder or a coloured icing sugar of your choice, you can decorate with pretty cupid love hearts, five-point stars and five-petal blossom flowers using the durable Tala stainless steel cake stencil
7. When ready to serve, use the Tala flexible cake server to cut into sections, and effortlessly remove the cake from its storage tin or container

Your shopping list

Tala, originating from Taylor and Law, has been associated with baking and icing for over 100 years - since 1899.
We still proudly own catalogues ranging from the 1920's up untill today, containing products which are still made in the same way; lovely, English manufacturing.

Traditional methods are used to manufacture most of our products. This involves production by hand, by a small team of skilled people behind the high quality of each product.
A priority of Tala has always been to create products that are built to last. Take an icing nozzle manufactured in the 1920's, and it will still fit an icing syringe made today. So we couldn't be more honest when we say you are using products that your mothers and grandmothers have always used.

Making Strawberry Jam

Dear Tala Friends,
Please see my jam strawberry recipe which makes about 1.5kg (approx. 4-5 x340g jars), preparation time is 20 minutes and cooking time 15-20 minutes. For the full Tala preserving range, please see the collection tab above.
Please go on writing to me about your success and your worries; I shall always be glad to help you with your problems.
Ms Taylor

The Recipe

1.3 kg strawberries, washed, hulled and left whole
1kg bag jam sugar (with added pectin)
Juice of 1 lemon
Knob of butter

Wash 4 or 5 jars in hot soapy water, rinse and dry. Place the jars in the oven and heat to 170°C (gas mark 3). Once the oven has heated they will require 10 minutes to sterilise. Turn the oven off, leaving the jars inside to keep warm. Alternatively please use sterilising tablets and warm water.

Place the sugar, strawberries and lemon juice in a large, wide pan. Clip the jam thermometer to inside of the pan to monitor the jam's temperature as it increases. Heat gently, stirring occasionally, until the sugar has dissolved. Stir in the butter and bring to the boil. Boil rapidly for 5-6 minutes until the setting point is reached (105°C -clearly marked on the jam thermometer).

Remove from the heat and skim off any scum from the surface using a slotted metal spoon. Leave the mixture to cool for 30 minutes.

Stir the jam, then pour into the warm jars using the funnel. Place a wax disc over the jam in each jar. When cool, top with a damped cellophane disc and secure with an elastic band. Wipe the jars with a warm cloth, label and date, then store for up to 6 months in a cool dry place.

Your shopping list
How to Decorate a Cake, Tala's Guide to Icing

Click the link below for guidance and tips on how to ice a whole cake, to piping techniques and icing recipes.  

How to Sterilize Tala Preserve Jars

This guide will talk you through three different methods (Oven, Microwave and Dishwasher) to preserve Tala storage jars for your preserves.

Create a Crisp Pastry Base with Tala's Ceramic Baking Beans

This guide will instruct you how to use our Ceramic Baking Beans for perfect crisp pastry bases.

Using your Tala Jam Making Equipment

A step by step guide on how to use each piece of preserving equipment for all Tala Jam Sets, and Cook's tips for perfect preserves.

Lining Tala's Traditional Flan Rings

This guide explains how to use Tala's flan rings and offers care instructions.

Top Tips for the Trigger Action Flour Sifter

Click the link below for information on care and usage for our flour sifters.

Using a Pie Bird for Perfect Pie Crusts

Here we give you a demonstration on how to use Tala's Pie Bird, for perfect pies.

Connect with us on-line

Contact Ms Taylor by email

If you would like further help or any additional advise write to me, Ms Taylor.


Write to us at

George East (Housewares) Ltd
Sales and Marketing Office
The second Floor Offices
251-253 London Road East
T: 01225 859635

Press contact

Rumour PR
Unit 1, The Old Stable House
Between 53-55 North Cross Road
London SE22 9ET

E: hello@rumourpr.com
T: 020 8693 0878
W: www.rumourpr.com

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