Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, raspberry jam, banana with desiccated coconut cake #mycookbook. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I have loved my whole life. They’re fine and they look fantastic.
In a separate jug combine the remaining coconut milk, the apple cider vinegar and the bicarb soda. This creates the replacement ingredient for eggs and will aerate your cake. Once the bubbles slow down, combine with your banana cake mixture. Cream together the butter and sugar, it should be really light and fluffy at this stage.
To get started with this particular recipe, we have to first prepare a few components. You can have raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Prepare 1 cup self-raising flour
- Make ready 1 cup caster sugar
- Get 1/2 cup melted butter
- Get 2 over ripen bananas
- Prepare 3 tbsp raspberry jam
- Get 3 tbsp semi skimmed milk
- Get 1/2 tsp vanilla extract
- Prepare 2 tbsp desiccated coconut
- Get 3 medium size eggs
- Prepare Some fresh raspberry to decorate
- Take For raspberry icing
- Take 1/2 cup icing sugar
- Prepare 3 tbsp raspberry jam
- Get 3 tbsp melted butter
Spread jam evenly over the top and. I am not sure what it is that I love so much about this cake. Perhaps it is the buttery vanilla sponge speckled with coconut and baked with a layer of sweet raspberry jam. Or the simple layer of icing dredged with desiccated coconut.
Steps to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- In a bowl mix all the ingredients. Beat them for 2-3 minutes with an electric hand mixture. Now take a 8inch cake tin & Grease it with butter.
- Preheat the oven. Pour the batter in the cake tin. Put it in the oven & bake for 45MINS at 350F. Now mix the icing sugar with raspberry jam & butter. Mix them well until the mixture gets silky.
- Now let the cake cool down for 5mins. Then spread the icing on it. Decorate with some fresh raspberry & sprinkle some desiccated coconut over it.
Perhaps it is the buttery vanilla sponge speckled with coconut and baked with a layer of sweet raspberry jam. Or the simple layer of icing dredged with desiccated coconut. Or, maybe it is because it just reminds me of being little. This simple coconut and raspberry jam loaf cake is an old fashioned recipe that is so easy to make yet so lovely. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated coconut!
So that’s going to wrap it up for this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
