I must confess I cannot recall where I stumbled upon this term.  However more important is why it took me so long to discover a word that sums me up so succinctly.

Procrastibake is just the one.
 
Basically it means to forgo all other responsibilities.  Get up from the task at hand and head into the kitchen in order to potter and mix and taste and well – bake. 

Quite often, okay altogether too often, this forms part of my day.  

A number of years ago I may have even set up an Organic Baking business, simply to deal with the overflow of my creations. 

The business and I parted ways – I discovered I preferred to bake as the mood takes me rather than adhere to customers’ expectations.  More pleasurable for me to gift to friends the fruits of my labour.

A childhood growing up in Christchurch, New Zealand.  The birth place of Orange Slice…hmmm.
Earliest memories of full cake tins, slice boxes, biscuit jars.  Delicious warm smells from the kitchen for afternoon tea. 

An efficient mother who worked.  She showed me that without too much fuss -really not much harder than opening a bought packet of biscuits – you could make your own.

Created with secretly held recipes, shared notes, favourite cook books.

Always fresh good quality ingredients; real butter, farm fresh eggs, juicy fruit filled jam.
So this afternoon – in between homework assignments – TheYoungSon and I procrastibaked. 

Enjoy.

P.S I actually slightly over baked our Coconut Passionfruit Cake (side-tracked by the homework) and it yielded a still delicious, crumbly version which was wonderful in its own way.  We cut it in half and added fresh strawberry jam to the centre.
Basically you can’t go wrong with this recipe.
It is inspired by the Fiji Islands, where I lived as a child for a few years.

Annabel Langbein’s Delectable Coconut Passion Cake
www.annabel-langbein.com

Prepare:        10 mins                  Cook: 45mins-1hr

1 ¾ cups sugar (I use brown)

150g butter

4 eggs

2 cups coconut (I use ½ desiccated ½ shredded)

2 cups self raising flour

1 tsp baking powder

½ cup coconut cream or milk

¼ Preserved Passionfruit Syrup (or pineapple, or peach)

Passionfruit Icing:  50g butter softened, 3 tbsp passionfruit pulp, 3 cups icing sugar, ½ tbsp. hot water

Heat oven to 170C.  Line a 25cm (although don’t get too hung up on the size) cake tin with baking paper (base and sides).

Cream butter and sugar, then beat in the eggs one at a time.  Add coconut, flour, baking powder – folding gently into the mixture.  Alternate with the coconut cream and Passionfruit Syrup.

Pour mixture into the prepared cake tin.  Bake for 45mins-1hr (depending on your oven).’ Test with a skewer and when it comes out clean remove it  from the oven – voila! Youi now have your very own Coconut Passionfruit Cake.

Prepare the icing while the cake cooks.  I just beat it all together, adding the water at the end simply to ensure it is a consistency which will be easy to spread.  Ice when cake is cool.