Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, coconut and raspberry loaf cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This is a tutorial for how to make my Coconut & raspberry loaf cake. Full recipe available to download from my website. The texture of this coconut pound loaf cake is a fine crumb and very moist.
Coconut and raspberry loaf cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. 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:
- Make ready loaf cake
- Get 150 grams unsalted butter
- Make ready 150 grams golden caster sugar
- Prepare 1 tsp vanilla extract
- Get 3 medium eggs
- Take 250 grams self raising flour
- Get 100 grams desiccated coconut
- Make ready 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Prepare icing
- Prepare 80 grams icing sugar
- Get 2 tsp raspberry jam
- Get 2 tsp hot water
- Get topping
- Prepare 2 tbsp desiccated coconut
Once the cake is cool, spread the icing over the top, and then cover with some. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. Sandwich the layers together with the buttercream, taking it up to the edge.
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.
Beat the butter, caster sugar and vanilla extract until light and fluffy. Fold in the desiccated coconut, remaining flour and the milk. 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. 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.
So that is going to wrap it up with this exceptional food coconut and raspberry loaf cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
