Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, coconut and raspberry loaf cake. One of my favorites. 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 popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Coconut and raspberry loaf cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut and raspberry loaf cake:
- Get loaf cake
- Make ready 150 grams unsalted butter
- Take 150 grams golden caster sugar
- Take 1 tsp vanilla extract
- Take 3 medium eggs
- Prepare 250 grams self raising flour
- Make ready 100 grams desiccated coconut
- Take 4 tbsp semi skimmed milk
- Make ready 6 tbsp raspberry jam
- Prepare icing
- Take 80 grams icing sugar
- Make ready 2 tsp raspberry jam
- Take 2 tsp hot water
- Take topping
- Get 2 tbsp desiccated coconut
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. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut!
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.
This particular recipe is actually the very first cake I It's a very easy cake to make - it uses the all in one method which simply requires you to place all the ingredients in the bowl and beat them together. Now put in the rest of the cake mix on top. 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! My parents tasted a slice and my dad was convinced I bought it at. Sandwich the layers together with the buttercream, taking it up to the edge.
So that is going to wrap this up with this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
