Step-by-Step Guide to Prepare Perfect Coconut and raspberry loaf cake

Coconut and raspberry loaf cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing.

Here is the best “Coconut and raspberry loaf cake” recipe we have found so far. This will be smell and look delicious.

Ingredients of Coconut and raspberry loaf cake

1. Take of loaf cake.
2. It’s 150 grams of unsalted butter.
3. Take 150 grams of golden caster sugar.
4. Take 1 tsp of vanilla extract.
5. Make ready 3 medium of eggs.
6. Take 250 grams of self raising flour.
7. Make ready 100 grams of desiccated coconut.
8. It’s 4 tbsp of semi skimmed milk.
9. It’s 6 tbsp of raspberry jam.
10. Make ready of icing.
11. You need 80 grams of icing sugar.
12. Prepare 2 tsp of raspberry jam.
13. Take 2 tsp of hot water.
14. It’s of topping.
15. Make ready 2 tbsp of desiccated coconut.

Add flour mixture alternately with the milk, beating well after each addition.Now put in the rest of the cake mix on top.Sweet coconut and tangy raspberries make a perfect match in our summer loaf cake.Sandwich the layers together with the buttercream, taking it up to the edge.

Coconut and raspberry loaf cake step by step

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..

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.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.

Julia's Raspberry, Coconut And Lime Cake.Is it possible to go to the supermarket/grocery store/farmer's market at the moment and not be tempted by the mounds of fragrant berries that have popped up overnight?Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut.Raspberry Jam contains: Glucose Syrup, Raspberry Purée, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Colour (Anthocyanins), Preservative (Potassium Sorbate), Flavouring.Try our coconut raspberry layer cake.