Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut and raspberry loaf cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Coconut and raspberry loaf cake is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something which I’ve loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare loaf cake
- Make ready 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Prepare 1 tsp vanilla extract
- Take 3 medium eggs
- Take 250 grams self raising flour
- Take 100 grams desiccated coconut
- Get 4 tbsp semi skimmed milk
- Make ready 6 tbsp raspberry jam
- Take icing
- Take 80 grams icing sugar
- Take 2 tsp raspberry jam
- Take 2 tsp hot water
- Make ready 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. For more loaf cake recipes visit Goodhousekeeping.co.uk.
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.
A classic combination, topped with billowy icing. 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. Fold in the desiccated coconut, remaining flour and the milk.
So that’s going to wrap this up with this exceptional food coconut and raspberry loaf cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
