Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I have loved my entire life.
Gluten free flour Banana Coconut milk egg. This is a recipe for a Victoria sponge cake with raspberry jam filling and coconut cream frosting. A delicious, simple celebration cake! desiccated coconut.
To get started with this recipe, we have to 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 cook that.
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
- Make ready 1/2 cup melted butter
- Get 2 over ripen bananas
- Prepare 3 tbsp raspberry jam
- Take 3 tbsp semi skimmed milk
- Make ready 1/2 tsp vanilla extract
- Get 2 tbsp desiccated coconut
- Take 3 medium size eggs
- Make ready Some fresh raspberry to decorate
- Make ready For raspberry icing
- Make ready 1/2 cup icing sugar
- Take 3 tbsp raspberry jam
- Make ready 3 tbsp melted butter
Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Coconut and raspberries are two flavors that complement each other perfectly. The sweet, tropical flavor from the coconut works in perfect harmony with the tartness of the raspberries. In this dessert, the coconut and rapsberries are mixed into a buttery and rich cake batter for the perfect after di.
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.
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! 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. In a small pan over a low heat, whisk the jam until smooth. Spread jam evenly over the top and scatter with desiccated coconut. This coconut cake recipe from Miranda Gore Browne is a perfect tea-time treat, combining light sponge with sweet jam and flecks of desiccated coconut.
So that’s going to wrap it up for this special food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
