Easiest Way to Cook Delicious Coconut and raspberry loaf cake

Coconut and raspberry loaf cake. A tender coconut loaf cake spread with raspberry jam and topped with lots of dessicated 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.

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. You can cook Coconut and raspberry loaf cake using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut and raspberry loaf cake

1. You need of loaf cake.
2. It's 150 grams of unsalted butter.
3. Prepare 150 grams of golden caster sugar.
4. Prepare 1 tsp of vanilla extract.
5. It's 3 medium of eggs.
6. It's 250 grams of self raising flour.
7. You need 100 grams of desiccated coconut.
8. It's 4 tbsp of semi skimmed milk.
9. Prepare 6 tbsp of raspberry jam.
10. Prepare of icing.
11. It's 80 grams of icing sugar.
12. Prepare 2 tsp of raspberry jam.
13. It's 2 tsp of hot water.
14. You need of topping.
15. Prepare 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. 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. If you prefer then the raspberry buttercream would also be delicious paired with my vanilla cake or chocolate cake instead.

Coconut and raspberry loaf cake instructions

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..

Easy and healthy Raspberry Loaf Cake recipe. This little cake is so easy to bake and perfect for a snack or simple dessert that will impress everyone. A dairy-free raspberry and coconut loaf that is entirely delicious. So easy to put together and is perfect for breakfast or afternoon tea. Really easy recipe with great results every time.