Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, raspberry jam, banana with desiccated coconut cake #mycookbook. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I have loved my whole life.
Remove the cake from the oven and immediately spread the jam over the top. Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. 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.
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 can achieve it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Make ready 1 cup self-raising flour
- Get 1 cup caster sugar
- Take 1/2 cup melted butter
- Prepare 2 over ripen bananas
- Make ready 3 tbsp raspberry jam
- Take 3 tbsp semi skimmed milk
- Make ready 1/2 tsp vanilla extract
- Get 2 tbsp desiccated coconut
- Make ready 3 medium size eggs
- Make ready Some fresh raspberry to decorate
- Prepare For raspberry icing
- Prepare 1/2 cup icing sugar
- Take 3 tbsp raspberry jam
- Make ready 3 tbsp melted butter
This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream cheese. This coconut raspberry cake was an absolute HIT! My parents tasted a slice and my dad was convinced I bought it at some bakery on the West side. Pairing homemade raspberry jam with a whipped coconut cream frosting over a coconut 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.
Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold To assemble the cake, spread the raspberry jam onto one of the sponges, then cover it with some. desiccated coconut. Place another cake layer on top and repeat with the jam and coconut filling. Raspberry Coconut Cake Recipe photo by Taste of Home. A delicious Coconut Flour base with sugar-free raspberry chia Seed Jam layer and coconut streusel on top. In a food processor with the S blade attachment add the almond meal, desiccated coconut, coconut flour Raspberry chia seed jam.
So that’s going to wrap this up for this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
