Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, coconut and raspberry loaf cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fold in the desiccated coconut, and then add the flour and milk a bit at a time. Spoon a third of the batter into the loaf tin, before spreading the raspberry Then add the raspberry jam until you get the desired shade of pink. Once the cake is cool, spread the icing over the top, and then cover with some.
Coconut and raspberry loaf cake is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Coconut and raspberry loaf cake is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Coconut and raspberry loaf cake:
- Make ready loaf cake
- Prepare 150 grams unsalted butter
- Take 150 grams golden caster sugar
- Make ready 1 tsp vanilla extract
- Prepare 3 medium eggs
- Make ready 250 grams self raising flour
- Get 100 grams desiccated coconut
- Get 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Take icing
- Take 80 grams icing sugar
- Take 2 tsp raspberry jam
- Get 2 tsp hot water
- Prepare topping
- Make ready 2 tbsp desiccated coconut
For more loaf cake recipes visit Goodhousekeeping.co.uk. Now put in the rest of the cake mix on top. 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.
Steps 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.
Raspberry and coconut cake — The Kitchen Alchemist. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. This is a recipe for a Victoria sponge cake with raspberry jam filling and coconut cream frosting. Sandwich the layers together with the buttercream, taking it up to the edge. Top with the coconut flakes and remaining raspberries pressing them gently into the mixture.
So that’s going to wrap this up with this special food coconut and raspberry loaf cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
