Coconut and raspberry loaf cake
Coconut and raspberry loaf cake

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, coconut and raspberry loaf cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Spread desiccated coconut thinly on a baking sheet. 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 jam in a layer on top of the batter. Cover the jam with the remaining cake batter.

Coconut and raspberry loaf cake is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coconut and raspberry loaf cake:
  1. Take loaf cake
  2. Get 150 grams unsalted butter
  3. Take 150 grams golden caster sugar
  4. Get 1 tsp vanilla extract
  5. Prepare 3 medium eggs
  6. Make ready 250 grams self raising flour
  7. Get 100 grams desiccated coconut
  8. Take 4 tbsp semi skimmed milk
  9. Get 6 tbsp raspberry jam
  10. Get icing
  11. Prepare 80 grams icing sugar
  12. Take 2 tsp raspberry jam
  13. Prepare 2 tsp hot water
  14. Take topping
  15. Take 2 tbsp desiccated coconut

Summer to me screams fresh berries, vanilla cake, homemade lemonade and cream (coconut cream of course). I decided to make a light and fluffy raspberry & coconut loaf cake, topped with coconut whip, fresh berries and coconut. Fold in the rest of the flour and the desiccated coconut, then gently fold in the halved raspberries. Spoon the mixture into the loaf tin, levelling out the top.

Instructions to make Coconut and raspberry loaf cake:
  1. 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).
  2. 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.
  3. 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).
  4. Leave to cool. Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top.

Fold in the rest of the flour and the desiccated coconut, then gently fold in the halved raspberries. Spoon the mixture into the loaf tin, levelling out the top. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour. The best part of this recipe is no mixer is required making clean up really easy.

So that’s going to wrap it up with this special food coconut and raspberry loaf cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is 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!