Coconut and raspberry loaf cake
Coconut and raspberry loaf cake

Hi, I’m Marie. Today, I will show you a way to make coconut and raspberry loaf cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Coconut and raspberry loaf cake Recipe

Coconut and raspberry loaf cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Coconut and raspberry loaf cake is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Coconut and raspberry loaf cake:

  1. Prepare loaf cake
  2. Get 150 grams unsalted butter
  3. Make ready 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. Make ready 100 grams desiccated coconut
  8. Make ready 4 tbsp semi skimmed milk
  9. Get 6 tbsp raspberry jam
  10. Make ready icing
  11. Get 80 grams icing sugar
  12. Take 2 tsp raspberry jam
  13. Take 2 tsp hot water
  14. Get topping
  15. Get 2 tbsp desiccated coconut

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.

So that is going to wrap this up for this special dish coconut and raspberry loaf cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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