Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I have loved my whole life.
Make a well in the centre of the dry ingredients and add the liquid mixture, almond milk, coconut, raspberries and bananas. Fold lightly until just combined and then pour into loaf tin. In either your stand mixer or food processor mix the banana, coconut oil, brown sugar and vanilla and combine until as smooth as possible. Sift in your flour and mix in with a spoon or spatula until just combined.
To begin with this recipe, we must first prepare a few components. You can have raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Prepare 1 cup self-raising flour
- Get 1 cup caster sugar
- Get 1/2 cup melted butter
- Prepare 2 over ripen bananas
- Make ready 3 tbsp raspberry jam
- Prepare 3 tbsp semi skimmed milk
- Make ready 1/2 tsp vanilla extract
- Prepare 2 tbsp desiccated coconut
- Take 3 medium size eggs
- Take Some fresh raspberry to decorate
- Prepare For raspberry icing
- Prepare 1/2 cup icing sugar
- Get 3 tbsp raspberry jam
- Prepare 3 tbsp melted butter
In a small pan over a low heat, whisk the jam until smooth. Spread jam evenly over the top and. 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.
Instructions 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.
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. I am not sure what it is that I love so much about this cake. Perhaps it is the buttery vanilla sponge speckled with coconut and baked with a layer of sweet raspberry jam. Or the simple layer of icing dredged with desiccated coconut.
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 more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
