Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut and raspberry loaf cake. One of my favorites. This time, I will make it a bit unique. 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 easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something which I’ve loved my whole life.
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 recipe, we have to prepare a few ingredients. 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
- Prepare 150 grams unsalted butter
- Get 150 grams golden caster sugar
- Prepare 1 tsp vanilla extract
- Make ready 3 medium eggs
- Make ready 250 grams self raising flour
- Prepare 100 grams desiccated coconut
- Make ready 4 tbsp semi skimmed milk
- Prepare 6 tbsp raspberry jam
- Get icing
- Take 80 grams icing sugar
- Get 2 tsp raspberry jam
- Take 2 tsp hot water
- Make ready topping
- Prepare 2 tbsp desiccated coconut
Now put in the rest of the cake mix on top. 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. The texture of this coconut pound loaf cake is a fine crumb and very moist.
Steps 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.
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. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. Raspberry and coconut cake — The Kitchen Alchemist. Sandwich the layers together with the buttercream, taking it up to the edge. Try our coconut raspberry layer cake.
So that’s going to wrap this up with this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to coconut and raspberry loaf cake cooking. Go on get cooking!
