The Stylish Kiwi Collab You Need For Entertaining At Home This Winter

Reinventing the fashion scene yet again Jenny Drury – founder of local label Ketz-ke is turning her stylish eye to homewares in a unique collaboration with Yon Kavvas of Claybird Ceramics.

Arriving just in time for winter entertaining the duo has dreamt up a stunning hand-crafted serving plate that follows on from a sell-out mug and side plate late last year.

Available in two striking designs – Splat and Drip – the serving plate provides a modern and chic backdrop to whatever you’re serving up whether you’re a master chef like Jenny or more of a ‘fresh from the packet’ type (no judgement here!).

Signature to Claybird, each plate is infused with Waihi Beach sand – a place of inspiration for both women and a connection that naturally drew the visionaries with the result this stunning collaboration.

Encapsulating the eye of both designers through a sophisticated yet playful approach to serveware – the plate is the perfect gift for the host with the most in your life or an ideal present to yourself that will make nights at home all the more inspiring this chilly season.

So you can enjoy the full ‘Ketz-ke at home’ experience we’ve even managed to get our hands on Jenny’s infamous coconut and raspberry cake recipe – the perfect excuse to get busy in the kitchen and invite friends around!

Coconut and Raspberry Cake

Whip together this gorgeous coconut and raspberry cake that is perfect for a special occassion or a Sunday afternoon treat


  • 185 grams butter chopped at room temp
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 & 3/4 cup self-raising flour plus 1 tablespoon extra
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut
  • 3 tbls milk


  • Preheat oven to 180 degrees Celsius. Lightly grease and line a 20cm round cake tin with baking paper.
  • Cream butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Lightly fold sifted flour and milk into creamed mixture. Toss frozen raspberries in extra flour. Lightly fold into mixture with coconut.
  • Spoon mixture into cake tin. Lightly smoothing surface. Bake for 20 minutes. Reduce heat to 160 degrees and bake for a further 40-45 minutes until cooked when tested with a skewer. Cool in tin for 10 minutes before turning out into wire rack to cool completely.
  • For a single layer cake halve the topping ingredients below and add to the cake once cool. 
    Jenny’s cake pictured is two layers with 5 tablespoons of raspberry jam and 1/3 of the topping in between the layers.
  • TOPPING. In a bowl combine 2 x 200g containers of cream cheese (not spreadable) 100g butter and 2 cups icing sugar. Beat with electric beater. Add juice of half a lemon while beating.
    Add topping to cake and then decorate with fresh raspberries and edible flowers. 

Both designs will be available July 1st 2021 at

Article written for Her World by Undertow Media.


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