Raspberry jam, banana with desiccated coconut Cake #mycookbook. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I have loved my whole life. They are fine and they look wonderful. To begin with this particular recipe, we have to first prepare a few components.
It is one of my favorites.
For mine, I'm gonna make it a bit unique.
In a separate jug combine the remaining coconut milk, the apple cider vinegar and the bicarb soda.
You can have Raspberry jam, banana with desiccated coconut Cake
#mycookbook using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Raspberry jam, banana with desiccated coconut Cake #mycookbook
- You need 1 cup of self-raising flour.
- You need 1 cup of caster sugar.
- You need 1/2 cup of melted butter.
- It's 2 of over ripen bananas.
- You need 3 tbsp of raspberry jam.
- You need 3 tbsp of semi skimmed milk.
- You need 1/2 tsp of vanilla extract.
- It's 2 tbsp of desiccated coconut.
- Prepare 3 of medium size eggs.
- It's of Some fresh raspberry to decorate.
- Prepare of For raspberry icing.
- It's 1/2 cup of icing sugar.
- It's 3 tbsp of raspberry jam.
- It's 3 tbsp of melted butter.
This creates the replacement ingredient for eggs and will aerate your cake. Once the bubbles slow down, combine with your banana cake mixture. Cream together the butter and sugar, it should be really light and fluffy at this stage. Add the eggs one at a.
Raspberry jam, banana with desiccated coconut Cake #mycookbook step by step
- 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..
Place the butter, sugar and essence in a bowl and beat well until pale. If it comes out clean then your sponge cake is done. Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake. Sprinkle the rest of the coconut across the top of the cake. This simple coconut and raspberry jam loaf cake is an old fashioned recipe that is so easy to make yet so lovely.
