I WANTED to dedicate this month’s column to the lovely Women’s Institute ladies around our region who will be celebrating their centenary this September.

I’m sure they will be celebrating with a packed programme of activities and celebrations!

The WI was formed to revitalize rural communities and to encourage women to become more involved in producing food during and after the world wars.

Today the Women’s Institute is still providing women with education opportunities and the chance to build new skills.

I’m pleased to say I am very much a part of this, baking with members all over the Yorkshire region, inspiring bread-making at home.

If you are interested in joining a local branch, there are quite a few traditional or younger groups on our doorsteps which will make you more than welcome at their monthly meetings, either as a guest or member.

To find a local branch check out the WI webpage at thewi.org.uk.

Now back to some baking, with something that hopefully the WI ladies might bake for the celebrations, and hopefully you too.

I have an easy coconut pyramid recipe to share with you which is ideal for any novice baker to make. Wait for it... the best bit is, believe it or not, it only uses two ingredients, a bag of coconut and a can of condensed milk.

So I'm hoping you're a fan of these tropical ''nuts'' (actually they aren't nuts at all they are stone fruit like peaches and plumbs).

Condensed milk is made from cow's milk from which the water has been removed.

It is often found in a can in the form of sweetened condensed milk, with sugar added. Being very sweet and thick it will last for years without the need to refrigerate if unopened.

Today condensed milk is out-of-fashion and mainly used for baking in numerous types of desserts and confectionery like cheesecakes or millionaire’s shortcakes, rather than the bowl of tinned peaches we used to have with cream at granny's for Sunday tea-afters.

My coconut pyramid recipe is definitely a retro classic dating from the 50s when cakes were cakes and buns were buns, weighed in pound and ounces, and baked with Regulo settings in our ovens using margarine or lard.

This bygone method made amazing cakes like Maids of Honour, Melting Moments, Paradise cakes and not forgetting my favourite Madaleine's, which were coated in jam and rolled in dessicated coconut.

The West Riding Women's Institute ladies were domestic science teachers and played a massive part after the wars using what was available to cook and bake with. These materials became the backbone of home baking and still are today.

So on a final note, I just want to wish you all a fantastic 'Jerusalem and Gin centenary birthday celebration!

Have you missed any of Baker Mike’s previous Friend In Knead columns in the Keighley News? Don’t worry, simply visit our website keighleynews.co.uk, click on What’s On then click on Food & Drink, and you'll find lots of Mike's recipes.