Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I’ve loved my whole life. They’re fine and they look fantastic.
This delightful raspberry jam cake with tropical notes of coconut & banana is just so delicious. Visit my website: https://www.bhortabari.com Instagram: http. In a separate jug combine the remaining coconut milk, the apple cider vinegar and the bicarb soda.
To begin with this recipe, we must first prepare a few ingredients. You can cook raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Make ready 1 cup self-raising flour
- Make ready 1 cup caster sugar
- Get 1/2 cup melted butter
- Get 2 over ripen bananas
- Take 3 tbsp raspberry jam
- Make ready 3 tbsp semi skimmed milk
- Make ready 1/2 tsp vanilla extract
- Take 2 tbsp desiccated coconut
- Take 3 medium size eggs
- Take Some fresh raspberry to decorate
- Take For raspberry icing
- Take 1/2 cup icing sugar
- Get 3 tbsp raspberry jam
- Take 3 tbsp melted butter
This simple coconut and raspberry jam loaf cake is an old fashioned recipe that is so easy to make yet so lovely. 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 made. Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake.
Steps to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- In a bowl mix all the ingredients. Beat them for 2-3 minutes with an electric hand mixture. Now take a 8inch cake tin & Grease it with butter.
- Preheat the oven. Pour the batter in the cake tin. Put it in the oven & bake for 45MINS at 350F. Now mix the icing sugar with raspberry jam & butter. Mix them well until the mixture gets silky.
- Now let the cake cool down for 5mins. Then spread the icing on it. Decorate with some fresh raspberry & sprinkle some desiccated coconut over it.
Sprinkle the rest of the coconut across the top of the cake. In a large bowl, with an electric hand whisk, beat the butter and. Spread desiccated coconut thinly on a baking sheet. Fold in egg whites gently until well combined. Use desiccated coconut or coconut rum to flavour retro traybakes, cupcakes, brownies and more..
So that’s going to wrap this up with this special food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
