Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut and raspberry loaf cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut and raspberry loaf cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Coconut and raspberry loaf cake is something which I have loved my entire life. They’re fine and they look wonderful.
Coconut cake, simple easy and quick to make. Go nuts for coconut with this coconut cake layered with raspberry preserves and topped with a buttery and creamy frosting with Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition.
To begin with this recipe, we must prepare a few ingredients. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut and raspberry loaf cake:
- Make ready loaf cake
- Make ready 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Make ready 1 tsp vanilla extract
- Prepare 3 medium eggs
- Make ready 250 grams self raising flour
- Take 100 grams desiccated coconut
- Take 4 tbsp semi skimmed milk
- Prepare 6 tbsp raspberry jam
- Get icing
- Prepare 80 grams icing sugar
- Make ready 2 tsp raspberry jam
- Get 2 tsp hot water
- Take topping
- Make ready 2 tbsp desiccated coconut
Now put in the rest of the cake mix on top. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut! This particular recipe is actually the very first cake I ever The raspberry jam topping is my nod to the retro school dinner pudding that was a favourite of many, the square slab of sponge covered with jam. Really easy recipe with great results every time.
Instructions to make Coconut and raspberry loaf cake:
- Preheat the oven to 180C fan/160C gas mark 4. Grease a 900g loaf tin. Beat the butter, sugar and vanilla together until fluffy. Beat in the eggs one at a time with a little of the flour (this is important as it helps stop the mixture splitting).
- Fold in the coconut, remaining flour and milk. Spoon 3/4 of the cake mix into the tin and top with the jam (not too close to the edges). Spoon the rest of the mix on top.
- Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until just cooked and just golden. (You might need to adjust the times for your oven, I had to cover mine after 20 minutes because the top was cooking too quickly).
- Leave to cool. Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top.
Father in law suggested adding raspberry Jam, has anyone tried this? The coconut cakes are really delicious and have a lovely soft, moist texture but they are a little crumbly due to the coconut in them. If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. Raspberry Jam contains: Glucose Syrup, Raspberry Purée, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Colour (Anthocyanins), Preservative (Potassium Sorbate), Flavouring.
So that is going to wrap it up with this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
