Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut and raspberry loaf cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut and raspberry loaf cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take loaf cake
- Make ready 150 grams unsalted butter
- Get 150 grams golden caster sugar
- Take 1 tsp vanilla extract
- Take 3 medium eggs
- Make ready 250 grams self raising flour
- Take 100 grams desiccated coconut
- Take 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Make ready icing
- Make ready 80 grams icing sugar
- Prepare 2 tsp raspberry jam
- Make ready 2 tsp hot water
- Prepare topping
- Prepare 2 tbsp desiccated coconut
The texture of this coconut pound loaf cake is a fine crumb and very moist. The flavor is simply wonderful, packed with This coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn't any loss of quality once defrosted. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing.
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.
A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut! Now put in the rest of the cake mix on top. 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. This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream This coconut raspberry cake was an absolute HIT!
So that’s going to wrap this up with this exceptional food coconut and raspberry loaf cake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
