Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special 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 popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Coconut and raspberry loaf cake is something which I’ve loved my entire life.
Coconut cake, simple easy and quick to make. 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.
To get started with this recipe, we have to first prepare a few components. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut and raspberry loaf cake:
- Take loaf cake
- Prepare 150 grams unsalted butter
- Take 150 grams golden caster sugar
- Take 1 tsp vanilla extract
- Make ready 3 medium eggs
- Get 250 grams self raising flour
- Get 100 grams desiccated coconut
- Get 4 tbsp semi skimmed milk
- Prepare 6 tbsp raspberry jam
- Prepare icing
- Take 80 grams icing sugar
- Make ready 2 tsp raspberry jam
- Make ready 2 tsp hot water
- Take topping
- Make ready 2 tbsp desiccated 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. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. 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.
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.
If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead. Raspberry and coconut cake — The Kitchen Alchemist. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. The entire cake is coated in lightly toasted shredded coconut. Fresh red raspberries layered on the top of the cake add a beautiful color I love the coconut flavor because it is subtle and not too overwhelming.
So that is going to wrap this up with this special food coconut and raspberry loaf cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
