Hey everyone, hope you’re having an incredible 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 food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Coconut and raspberry loaf cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Coconut and raspberry loaf cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
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 particular recipe, we must first prepare a few components. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut and raspberry loaf cake:
- Get loaf cake
- Take unsalted butter
- Make ready golden caster sugar
- Take vanilla extract
- Make ready eggs
- Take self raising flour
- Prepare desiccated coconut
- Make ready semi skimmed milk
- Make ready raspberry jam
- Get icing
- Prepare icing sugar
- Prepare raspberry jam
- Prepare hot water
- Make ready topping
- Prepare 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’s going to wrap this up with this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in 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!
