Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, coconut and raspberry loaf cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Coconut and raspberry loaf cake is one of the most popular of recent viral foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Coconut and raspberry loaf cake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Coconut and raspberry loaf cake:
- Prepare loaf cake
- Get 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Make ready 1 tsp vanilla extract
- Make ready 3 medium eggs
- Get 250 grams self raising flour
- Prepare 100 grams desiccated coconut
- Make ready 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Make ready icing
- Take 80 grams icing sugar
- Make ready 2 tsp raspberry jam
- Get 2 tsp hot water
- Take topping
- Make ready 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.
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.
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 for this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to coconut and raspberry loaf cake cooking. Go on get cooking!
