Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut and raspberry loaf cake. One of my favorites food recipes. For mine, I am going to 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 is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Coconut and raspberry loaf cake is something which I’ve loved my entire life.
My tips for making the perfect coconut and raspberry jam loaf cake… Use good quality raspberry jam. Homemade jam is pretty hard to beat, but there are a few lovely brands out there. Be generous with the coconut topping!
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get loaf cake
- Take 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Make ready 1 tsp vanilla extract
- Prepare 3 medium eggs
- Make ready 250 grams self raising flour
- Get 100 grams desiccated coconut
- Take 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Get icing
- Take 80 grams icing sugar
- Make ready 2 tsp raspberry jam
- Take 2 tsp hot water
- Get topping
- Get 2 tbsp desiccated coconut
The Perfect Spring Coconut and Raspberry Loaf Cake. With gorgeous seasonal fruits, or completely over the top with espresso buttercream or double chocolate ganache. Beat the butter and sugar together until light and fluffy. Gradually add the eggs with a little of the flour and beat well.
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.
Fold in the rest of the flour and the. Spread desiccated coconut thinly on a baking sheet. Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter. In a large bowl, with an electric hand whisk, beat the butter and.
So that is going to wrap it up for this exceptional food coconut and raspberry loaf cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
