Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, coconut and raspberry loaf cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Coconut and raspberry loaf cake is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must 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 that.
The ingredients needed to make Coconut and raspberry loaf cake:
- Get loaf cake
- Prepare 150 grams unsalted butter
- Prepare 150 grams golden caster sugar
- Take 1 tsp vanilla extract
- Prepare 3 medium eggs
- Get 250 grams self raising flour
- Prepare 100 grams desiccated coconut
- Prepare 4 tbsp semi skimmed milk
- Get 6 tbsp raspberry jam
- Take icing
- Prepare 80 grams icing sugar
- Take 2 tsp raspberry jam
- Make ready 2 tsp hot water
- Take topping
- Make ready 2 tbsp desiccated coconut
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. A classic combination, topped with billowy icing. Sandwich the layers together with the buttercream, taking it up to the edge.
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.
Beat the butter, caster sugar and vanilla extract until light and fluffy. Fold in the desiccated coconut, remaining flour and the milk. 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. Add flour mixture alternately with the milk, beating well after each addition. 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 this up with this special food coconut and raspberry loaf cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
