Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I’ve loved my whole life.
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. 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.
To begin with this particular recipe, we have to first prepare a few components. You can cook raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Prepare 1 cup self-raising flour
- Make ready 1 cup caster sugar
- Take 1/2 cup melted butter
- Prepare 2 over ripen bananas
- Get 3 tbsp raspberry jam
- Get 3 tbsp semi skimmed milk
- Get 1/2 tsp vanilla extract
- Get 2 tbsp desiccated coconut
- Make ready 3 medium size eggs
- Take Some fresh raspberry to decorate
- Make ready For raspberry icing
- Get 1/2 cup icing sugar
- Get 3 tbsp raspberry jam
- Get 3 tbsp melted butter
Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. This is the best Coconut Flour Banana Bread you'll ever try.
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.
It's easy to make, not overly sweet, and reminds me of the real thing- without using gluten or. This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream cheese. This coconut raspberry cake was an absolute HIT! My parents tasted a slice and my dad was convinced I bought it at some bakery on the West side. Raspberry Coconut Cake Recipe photo by Taste of Home.
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