Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut and raspberry loaf cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Coconut cake, simple easy and quick to make. 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 Then add the raspberry jam until you get the desired shade of pink.

Coconut and raspberry loaf cake is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Coconut and raspberry loaf cake is something which I have loved my entire life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Coconut and raspberry loaf cake:

1. Make ready loaf cake
2. Prepare unsalted butter
3. Take golden caster sugar
4. Take vanilla extract
5. Take eggs
6. Make ready self raising flour
7. Make ready desiccated coconut
8. Get semi skimmed milk
9. Prepare raspberry jam
10. Get icing
11. Take icing sugar
12. Make ready raspberry jam
13. Take hot water
14. Take topping
15. Get desiccated coconut

This particular recipe is actually the very first cake I ever The raspberry jam topping is my nod to the retro school dinner pudding that was a favourite of many, the square slab of sponge covered with jam. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. The coconut cakes are really delicious and have a lovely soft, moist texture but they are a little crumbly due to the coconut in them.

Steps 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.

If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead. Raspberry and coconut cake — The Kitchen Alchemist. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. The entire cake is coated in lightly toasted shredded coconut. Fresh red raspberries layered on the top of the cake add a beautiful color I love the coconut flavor because it is subtle and not too overwhelming.

So that is going to wrap this up with this special food coconut and raspberry loaf cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!