Hello everybody, hope you’re having an incredible 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Gluten free flour Banana Coconut milk egg. This is a recipe for a Victoria sponge cake with raspberry jam filling and coconut cream frosting. Raspberry Coconut Loaf Cake - The Lovecats Inc.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. 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 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:
- Prepare 1 cup self-raising flour
- Get 1 cup caster sugar
- Get 1/2 cup melted butter
- Get 2 over ripen bananas
- Take 3 tbsp raspberry jam
- Prepare 3 tbsp semi skimmed milk
- Take 1/2 tsp vanilla extract
- Get 2 tbsp desiccated coconut
- Prepare 3 medium size eggs
- Make ready Some fresh raspberry to decorate
- Prepare For raspberry icing
- Get 1/2 cup icing sugar
- Get 3 tbsp raspberry jam
- Get 3 tbsp melted butter
Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool then and sprinkle with the desiccated coconut and place the extra raspberries on top. Banana Raspberry Coconut Smoothie has a pretty color and is full of healthy antioxidants. A dollop of ice-cream and raspberry jam on top is all you Ya, I made a smoothie with desiccated coconut instead of coconut milk.
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.
Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! These gluten-free bite size coconut cakes are filled with banana and tangy raspberries. 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.
So that’s going to wrap this up with this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
