Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, coconut and raspberry loaf cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Coconut and raspberry loaf cake is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Coconut and raspberry loaf cake:
- Make ready loaf cake
- Get 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Take 1 tsp vanilla extract
- Prepare 3 medium eggs
- Take 250 grams self raising flour
- Get 100 grams desiccated coconut
- Prepare 4 tbsp semi skimmed milk
- Make ready 6 tbsp raspberry jam
- Prepare icing
- Prepare 80 grams icing sugar
- Take 2 tsp raspberry jam
- Take 2 tsp hot water
- Get topping
- Make ready 2 tbsp desiccated coconut
For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. 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.
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.
If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead. Raspberry Coconut Loaf Cake - The Lovecats Inc. I think I've been meaning to make one of these raspberry and coconut loaf cakes for years. Have you ever had the M&S one? Sandwich the layers together with the buttercream, taking it up to the edge.
So that’s going to wrap it up for this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
