Steps to Make Any-night-of-the-week Coconut and raspberry loaf cake
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Favorite Coconut and raspberry loaf cake. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut and raspberry loaf cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut and raspberry loaf cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut and raspberry loaf cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut and raspberry loaf cake estimated approx 1 hour 25 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you cook it.
I found this recipe recently from a supermarket magazine and it tastes as good as it looks. It's easy to make and you can use any fruit jam you like.
Ingredients and spices that need to be Take to make Coconut and raspberry loaf cake:
- loaf cake
- 150 grams unsalted butter
- 150 grams golden caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 250 grams self raising flour
- 100 grams desiccated coconut
- 4 tbsp semi skimmed milk
- 6 tbsp raspberry jam
- icing
- 80 grams icing sugar
- 2 tsp raspberry jam
- 2 tsp hot water
- topping
- 2 tbsp desiccated coconut
Instructions 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.
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So that's going to wrap this up for this special food Recipe of Favorite Coconut and raspberry loaf cake. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more 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!