Like people, some bakes and plain and simple but reveal hidden depths. You know the type; the girl at school who sat quiet as a mouse but turned out to have the hot older boyfriend who picked her up in a battered 106 outside school. She clearly had hidden depths, and probably amazing underwear too. You just never know what’s going on underneath.

Here’s one such bake. These simple coconut rolls look so innocent – pure, little milk anointed rolls. Almost like those batch rolls sold in large supermarkets. They don’t look naughty, they look necessary. Something you might pop in the freezer for a sunny far away barbecue day. But underneath, upon taking that first bite, the bread tears apart like candy floss. Light, airy, ever so slightly sweet and just dying to be asked to swing both ways. You can take this roll down the savoury path; fill her with Thai chicken, crispy leaves and crunchy peanuts. Or take her hurtling towards the path of sweetness with some water icing laced with coconut – icing sugar, a little water and coconut shavings mixed up and piled on the top. Maybe even filled with jam and whipped cream. Go on…

Don’t expect all out coconut madness here, these ladies are too subtle for that. And please note these are at their most delicious warm from the oven. Or toasted.

One year ago: Love cupcakes and White chocolate, lemon and macadamia cake and Roasted celeriac, carrot and parsnip soupand My lightest Yorkshire puddings

Two years ago: Bake me not chocolate cake and Jelly and ice-cream meringue roulade and Good flapjack and Banana, butterscotch and fig traybake

Three years ago: Treasure hunt ice-cream and Rhubarb and ginger chutney and Carrot cake

Subtle coconut rolls

Makes 8 rolls

Ingredients:

• 700g strong white flour
• 7g easy bake yeast
• 7g salt
• 50g castor sugar
• 30mls olive oil
• 300mls boiling water
• 30g creamed coconut block
• 100mls cold water
• 2 tbsp milk

Mix together the flour, yeast, salt, sugar and oil in a bowl. Pour the boiling water into a jug and add the coconut – stir until completely dissolved. Add the cold water and then allow to come to a tepid temperature. Pour into the flour mixture and knead well, either with your hands on an oiled work surface for about 7 minutes, or in the KitchenAid with the dough hook at speed 2 for about 4 minutes. Cover the bowl with clingfilm and leave until the dough has doubled in size.

Once doubled in size knock the dough back with your hands then tip onto a floured work surface. Divide into 8 equal pieces of dough and roll into balls. Place on a floured or non stick paper covered tray, barely touching, then leave until they have doubled in size. Paint with milk using a pastry brush, being careful not to deflate the dough, then bake in a preheated oven at 200C/gas mark 6 for about 20 – 25 minutes until well risen and brown. Eat warm or leave to cool on a wire rack.