Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is a recipe for a Victoria sponge cake with raspberry jam filling and coconut cream frosting. Gluten free flour Banana Coconut milk egg. Raspberry Coconut Loaf Cake - The Lovecats Inc.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Take 1 cup self-raising flour
- Get 1 cup caster sugar
- Take 1/2 cup melted butter
- Get 2 over ripen bananas
- Get 3 tbsp raspberry jam
- Get 3 tbsp semi skimmed milk
- Prepare 1/2 tsp vanilla extract
- Prepare 2 tbsp desiccated coconut
- Prepare 3 medium size eggs
- Make ready Some fresh raspberry to decorate
- Prepare For raspberry icing
- Take 1/2 cup icing sugar
- Prepare 3 tbsp raspberry jam
- Make ready 3 tbsp melted butter
Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool then and sprinkle with the desiccated coconut and place the extra raspberries on top. Banana Raspberry Coconut Smoothie has a pretty color and is full of healthy antioxidants. A dollop of ice-cream and raspberry jam on top is all you Ya, I made a smoothie with desiccated coconut instead of coconut milk.
Steps to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- In a bowl mix all the ingredients. Beat them for 2-3 minutes with an electric hand mixture. Now take a 8inch cake tin & Grease it with butter.
- Preheat the oven. Pour the batter in the cake tin. Put it in the oven & bake for 45MINS at 350F. Now mix the icing sugar with raspberry jam & butter. Mix them well until the mixture gets silky.
- Now let the cake cool down for 5mins. Then spread the icing on it. Decorate with some fresh raspberry & sprinkle some desiccated coconut over it.
I didn't do much to convince her after she sank her lips in this sweet, nutty. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. This coconut cake recipe from Miranda Gore Browne is a perfect tea-time treat, combining light sponge with sweet jam and flecks of desiccated coconut. Perhaps it is the buttery vanilla sponge speckled with coconut and baked with a layer of sweet raspberry jam. These gluten-free bite size coconut cakes are filled with banana and tangy raspberries.
So that is going to wrap this up with this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
