Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, coconut and raspberry loaf cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Coconut and raspberry loaf cake is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Coconut and raspberry loaf cake is something that I’ve loved my entire life.
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 get started with this recipe, we have to prepare a few ingredients. 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:
- Prepare loaf cake
- Take 150 grams unsalted butter
- Take 150 grams golden caster sugar
- Make ready 1 tsp vanilla extract
- Prepare 3 medium eggs
- Get 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
- Prepare 2 tsp hot water
- Make ready topping
- Take 2 tbsp desiccated coconut
Full recipe available to download from my website. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut! 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. Beat the butter, caster sugar and vanilla extract until light and fluffy.
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.
Fold in the desiccated coconut, remaining flour and the milk. Now put in the rest of the cake mix on top. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. 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’s going to wrap it up with this exceptional food coconut and raspberry loaf cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
