Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut and raspberry loaf cake. One of my favorites. For mine, I will make it a bit tasty. This will be really 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 favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Coconut and raspberry loaf cake is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut and raspberry loaf cake:
- Get loaf cake
- Get 150 grams unsalted butter
- Make ready 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
- Prepare 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Make ready icing
- Prepare 80 grams icing sugar
- Get 2 tsp raspberry jam
- Make ready 2 tsp hot water
- Make ready topping
- Make ready 2 tbsp desiccated coconut
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. 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.
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.
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. This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream This coconut raspberry cake was an absolute HIT! My parents tasted a slice and my dad was convinced I bought it at.
So that’s going to wrap this up for this exceptional food coconut and raspberry loaf cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
