Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut and raspberry loaf cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Coconut and raspberry loaf cake is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Coconut and raspberry loaf cake is something that I’ve loved my whole life.
Coconut cake, simple easy and quick to make. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut! Place all the ingredients apart from the raspberry jam in a large.
To begin with this recipe, we have to 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
- Get 1 tsp vanilla extract
- Make ready 3 medium eggs
- Get 250 grams self raising flour
- Take 100 grams desiccated coconut
- Prepare 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Get icing
- Prepare 80 grams icing sugar
- Prepare 2 tsp raspberry jam
- Take 2 tsp hot water
- Get topping
- Make ready 2 tbsp 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. If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead. 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.
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.
Now put in the rest of the cake mix on top. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. Sandwich the layers together with the buttercream, taking it up to the edge. 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 is going to wrap this up with this special food coconut and raspberry loaf cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
