Coconut and raspberry loaf cake. Summer to me screams fresh berries, vanilla cake, homemade lemonade and cream (coconut cream of course). Now put in the rest of the cake mix on top. Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
This is a tutorial for how to make my Coconut & raspberry loaf cake. Full recipe available to download from my website. Raspberry Coconut Cake with Coconut Streusel-a simple coconut cake dotted with raspberries and topped with sweet coconut streusel. You can have Coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Coconut and raspberry loaf cake
- Prepare of loaf cake.
- Prepare 150 grams of unsalted butter.
- It’s 150 grams of golden caster sugar.
- Prepare 1 tsp of vanilla extract.
- Prepare 3 medium of eggs.
- You need 250 grams of self raising flour.
- You need 100 grams of desiccated coconut.
- You need 4 tbsp of semi skimmed milk.
- It’s 6 tbsp of raspberry jam.
- It’s of icing.
- Prepare 80 grams of icing sugar.
- You need 2 tsp of raspberry jam.
- It’s 2 tsp of hot water.
- It’s of topping.
- You need 2 tbsp of desiccated coconut.
I don't bake a lot of cakes, but I have made more than my fair share. I recently made a Raspberry Coconut Cake with Coconut Streusel and Josh said that it is the. The texture of this coconut pound loaf cake is a fine crumb and very moist. Beat the butter, caster sugar and vanilla extract until light and fluffy.
Coconut and raspberry loaf cake instructions
- 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..
Fold in the desiccated coconut, remaining flour and the milk. Spoon three quarters of the mixture into the tin, top with the raspberry jam and spoon the rest of the cake mix on top. For more loaf cake recipes visit Goodhousekeeping.co.uk. A classic combination, topped with billowy icing. This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream This coconut raspberry cake was an absolute HIT!
